| 薏米和糯米混合发酵酸奶研究 |
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| 引用本文： | 尚宏丽,付莉.薏米和糯米混合发酵酸奶研究[J].安徽农业科学,2011,39(2):840-842. |
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| 作者姓名： | 尚宏丽 付莉 |
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| 作者单位： | 辽宁医学院,辽宁锦州,121001 |
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| 摘 要： | 目的]开发结合薏米和糯米本身营养特点、具有独特口味及营养丰富的一款新型功能健康发酵酸奶。方法]以薏米和糯米为主要原料,通过混合发酵,得到一款营养丰富的功能性酸奶。结果]薏米和糯米的最佳配比为：薏米乳（料水比1∶6）和糯米浆（料水比1∶7）之比为1∶2,蔗糖6.00%,柠檬酸0.25%,黄原胶0.10%,CMC-Na 0.12%,蔗糖酯0.08%。结论]该研究可为薏米和糯米的综合开发应用提供参考。
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| 关 键 词： | 薏米 糯米 发酵 乳酸菌 |
Study on Yoghurt by Mixed Fermentation of Coix Seed and Glutinous Rice |
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| Institution: | SHANG Hong-li et al (Liaoning Medical University,Jinzhou,Liaoning 121001) |
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| Abstract: | Objective] The aim was to develop a new nutritious and healthy yoghurt with special flavor by combining the nutritional characteristics of coix seed and glutinous rice.Method] A new nutritional yoghurt was produced by the mixed fermentation of coix seed and glutinous rice.Result] The best mixture ratio of coix seed mush(1∶6 of coix seed to water) to glutinous rice mush(1∶7 of glutinous rice to water) is 1∶2 with 6% of sucrose,0.25% of citric acid,0.10% of Xanthan gum,0.12% of CMC-Na and 0.08% of sucrose ester.Conclusion] The study could provide references for the mixed development and application of coix seed and glutinous rice. |
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| Keywords: | Coix seed Glutinous rice Fermentation Lactobacillus |
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