CAJ | 학술논문

选取薏仁、鲜奶为主要原料，制备一种药食兼备的谷物酸奶，将正交试验和模糊数学法结合对制备的薏仁酸奶进行综合感官评价。结果表明：薏仁液添加量为3%、蔗糖添加量为6%、菌种比例为1∶1、发酵温度为43℃时制得的酸奶风味最佳，是一种值得开发应用的新型谷物酸奶。
선취의인、선내위주요원료，제비일충약식겸비적곡물산내，장정교시험화모호수학법결합대제비적의인산내진행종합감관평개。결과표명：의인액첨가량위3%、자당첨가량위6%、균충비례위1∶1、발효온도위43℃시제득적산내풍미최가，시일충치득개발응용적신형곡물산내。
Coix seed and fresh milk were used as main materials to prepare a medicine and food cereal yogurt . The comprehensive sensory evaluation was proceeded with coix yogurt through the orthogonal experiment and fuzzy mathematics method. The results showed that the optimum recipe:added by coix liquid 3%, sucrose 6%, bacterial proportion was 1 ∶ 1, fermentation temperature at 43 ℃. It was a new kind of grain yogurt to development and application.