【摘要】 采用正交试验设计,研究了米糠酸奶的最佳生产工艺为:米糠添加量9%,奶粉用量4%,稳定剂为0.08%海藻酸钠与0.08%琼脂,白砂糖用量7%,接种量3.5%,40℃发酵4h。该食品含有米糠的各种天然营养成分,可以发挥米糠和酸奶的双重保健功能,为米糠的开发利用提供了新的途径。更多还原

【Abstract】 In the method of orthogonal text, this paper studied the process of rice bran yoghourt. The best manufacturing technics of rice bran yoghourt were: rice bran 9%, milk power 4%, alga acid natrium 0.08%, agar 0.08%, sugar 7%, inoculum 3.5%, fermentation temperature 40℃, fermentation time 4h, incubation temperature 40℃. The food contained all kinds of natural nutrients in the rice bran. It can bring into play double functions of rice bran and yoghourt. This product provided new method for utilizing the rice bran.更多还原