关键词: 谷物, 果聚糖, 发酵乳, 工艺优化

Abstract: [Objective] In the post-epidemic era,the demand of consumers for diet tends to be healthy. In the dairy product market,the products with rich and full taste and good for health are in short supply. [Method] The oats,inulin,xylitol,starter were used as the main research objects to study the addition of nutrients such as grains and prebiotic to fermented milk,single Factor and orthogonal test were used to analyze the physicochemical properties and texture of the fermented oat inulin milk,and to detect the microorganisms in the fermented milk. [Result] Using raw milk as the main raw materials,adding oat at 8%,inulin at 4%,starter at 0.3%,after 5.5 h fermentation,the sensory score of the product was 92.7. The order of four factors was: the effect of bacterial count on the sensory quality of dairy products,the effect of fermentation period,the effect of cereal pulp concentration,the effect of fructose content. In terms of product index and sensory flavor,the physical and chemical indexes of fermented milk products added with grains and fructose met the requirements of GB19302—2010 National Food Safety Standard Fermented Milk,with stable texture,good chewiness of oats and good water-holding capacity of fermented milk,it has a balanced acidity and sweetness with a subtle grain aroma.

Key words: cereal, fructose, fermented milk, process optimization