啤酒糟酸奶的研制

以牛乳为主要原料，添加啤酒糟等成分，经过乳酸菌发酵而制成的一种富含膳食纤维的酸奶。以啤酒糟酸奶的感官品质和理化检测数据为评价指标，利用正交试验和模糊综合评价法得到最适宜的配方及工艺参数：啤酒糟添加量4%，果葡糖浆添加量10%，发酵温度42 ℃，发酵时间10 h。在此优化条件下，啤酒糟酸奶的感官评分为38.5分，酸度为84.8 °T，蛋白质含量为2.6 g/100 g、脂肪含量为2.5 g/100 g，成品风味独特，酸甜适口，是一种极具开发价值的保健酸奶。

Preparation of the yogurt with brewer's spent grain

Using milk as raw material added brewer's spent grain, the yogurt with more dietary fiber was made by lactic acid bacteria fermentation. Based on the sensory evaluation and physiochemical determination, the optimal formula and process parameters of yogurt with brewer's spent grain were optimized by orthogonal experiments and fuzzy comprehensive evaluation. The results showed that the optimum formula and process parameters were as follow: brewer's spent grain addition 4%, high fructose syrup 10%, fermentation time 10 h, and temperature 42 ℃. Under the optimal conditions, the sensory score of the yogurt with brewer's spent grain was 38.5, total acid content, protein content and fat content were 84.8 °T, 2.6 g/100 g and 2.5 g/100 g, respectively. The yogurt with brewer's spent grain had sweet and sour taste, special flavor and profound developing value.