红豆薏仁凝固型酸奶的研制

摘要

以红豆、薏仁、脱脂牛乳为主要原料制作成凝固型酸奶，对其工艺参数进行了优化。结果表明，红豆浸泡8 h，蒸煮1 h效果最佳。经过正交试验确定各种原料比较合适的添加比例为红豆10%，薏仁粉1%，蔗糖8%。%Take the adzuki beans, adlay, skim milk as the main raw material to make solidiifed yoghurt, and the process parameters were optimized. The results showed that:the adzuki beans which were soaked for 8 hours and steamed, boiled for 1 hour may achieve the best results. Through orthogonal test to determine the proportion of main material:10 percent adzuki beans, 1 percent barley lfour, 8 per cent sucrose.