薏米酸奶生产工艺研究

从薏米酸奶制作的几个因素（薏米量、加糖量、接种量、培养时间）出发,先从单因素方面考虑以试验和感官评定的方法得出薏米酸奶制作的各个因素大致的添加范围。再在单因素试验的基础之上,通过正交试验、极差分析和感官评定的方法以四因素三水平作正交试验制作酸奶成品,并通过感官评定,得出薏米酸奶配制的最佳配比为：100mL鲜牛奶、1%薏米、8%蔗糖、6%的菌种、培养时间4h。

STUDY ON PRODUCTION CRAFT OF COIX LACHRYMA-JOBI YOGURT

Some influencing items of coix lachryma-jobi yogurt making were separately researched, which including the tret of coix lachryma-jobi, sugar and vaccination and culture time.The preliminary effect of every item and the ingredient adding range were determinated by means of experiment and perception evaluation. On the basis of single factor experiments, the optimum scale of coix lachryma-jobi yogurt making(fresh milk 100 mL, coix lachryma-jobi 1 percent,refined sucrose 8 percent, bacterial strain 6 percent, culture time 4 h,after-ripened for 24 h) was got by orthogonal design,range analysis,subjective grading and orthogonal experiments of 3 factor 4 level.