【摘要】 本文研究米皮酸奶的制备原理与方法。经正交设计及实验确定,米皮酸奶制备的合理工艺条件为:米皮添加量2%,蔗糖6%,琼脂0.08%,32%的新鲜牛奶,发酵温度40℃、发酵时间28小时。相关检测表明,米皮酸奶的营养成分比普通酸奶更为丰富,并有多种保健功能,是米皮开发利用的重要新途径。更多还原

【Abstract】 The manufacturing theory and technology of rice bran yoghourt(RBY) was studied in this paper.The reasonable technics carried out by orthogonal experimental were obtained as follows:rice bran 2%,cane sugar6%,agar0.08%,fresh creamery32%,fermentation temperature 40℃,and fermentation time 28h.The relative tests prove that,the RBY has more nutrients and healthcare functions compared to the common yogurt.RBY is a new important method for utilizing the rice bran.更多还原