小米红枣酸奶的研制
Preparation of Millet-red Dates Yogurt
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摘要: 对小米红枣酸奶的工艺进行了研究，通过正交试验L9（34）确定了小米红枣酸奶的最佳配方：小米浆20%，红枣汁10%，蔗糖量8%，接种量4%，发酵时间5 h。产品具有小米、红枣特有的香气，口感细腻，酸甜适口，是一种具有保健功能的新型酸奶产品。Abstract: Technology of millet-red dates of yogurt was studied.Through orthogonal test of L9（34），the best formula of millet-red dates of yogurt were determined，which were millet thick liquid 20%，red dates juice 10%，sugar 8%，inoculum 4%，fermentation time 5 h.The product has the unique aroma of millet and red dates，delicate taste，sweet and sour taste.It is a new type of yogurt products with health care function.
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