CAJ | 학술논문

以细化的豆渣与玉米粉为主要原料，添加药食两用的薏米粉和新鲜的山药浆，活性干酵母为发酵剂，研制一种富含纤维的功能性食品。单因素试验筛选豆渣、薏米粉、酵母添加量及发酵时间。应用正交试验设计优化工艺参数。感官评定为特征性指标。结果表明：玉米粉100 g，豆渣16 g、薏米粉15 g、酵母添加量0.6 g、山药浆适量、二次发酵时间为90 min（第一次发酵）/60 min（第二次发酵）。制得的产品呈淡黄色，口感细腻，具有浓郁的薏米、玉米特有的香味。膳食纤维含量达6.28%。
이세화적두사여옥미분위주요원료，첨가약식량용적의미분화신선적산약장，활성간효모위발효제，연제일충부함섬유적공능성식품。단인소시험사선두사、의미분、효모첨가량급발효시간。응용정교시험설계우화공예삼수。감관평정위특정성지표。결과표명：옥미분100 g，두사16 g、의미분15 g、효모첨가량0.6 g、산약장괄량、이차발효시간위90 min（제일차발효）/60 min（제이차발효）。제득적산품정담황색，구감세니，구유농욱적의미、옥미특유적향미。선식섬유함량체6.28%。
Using the refined beans dregs and corn powder as the main raw material , adding medicinal and edible coix seed powder and fresh yam paste , active dry yeast as ferment, to develop a functional fiber-rich food. Single factor experiment screening bean dregs, coix seed powder , the added amount of yeast ,and fermentation time. Optimization of process parameters by orthogonal experimental design. Sensory evaluation as the characteristic index. The results show that:corn power 100 g, bean dregs 16 g ,coix seed powder 15 g, yeast 0.6 g, appropriate yam paste , secondary fermentation time is 90 min(the first fermentation)/60 min (second times of fermentation). Products obtained pale yellow, delicate taste, unique flavor with coix seed andcorn produced by post baking, dietary fiber content of 6.28%.