关键词: 酸奶, 苦荞米, 配方研制, 正交试验

Abstract: [Objective] A tartary buckwheat yogurt was developed with milk,white granulated sugar,tartary buckwheat rice and strain as the main raw materials. [Method] The effects of tartary buckwheat rice soaking time,added amount of tartary buckwheat rice,added amount of white granulated sugar,added amount of strain and fermentation time on sensory quality of tartary buckwheat yogurt were studied by single factor tests. [Result] With 100 g of milk,20 min of tartary buckwheat rice soaking time and 15 min of cooking time,3 g of tartary buckwheat rice additive amount,9.0 g of white granulated sugar additive amount,10 UC/T of strain additive amount,10 h of fermentation time,the yogurt is uniform and consistent,milky-white color,moderately sweet and sour,delicate taste slightly sweet or slightly sour,buckwheat flavor is obvious and more obvious sense of grain,the sensory evaluation of tartary buckwheat yogurt was 90 points. [Conclusion] Tartary buckwheat yogurt uniform texture,milky white,moderate sour and sweet,delicate taste,slightly sweet or slightly sour,tartary buckwheat taste and wheat sense is more obvious,in line with the public's demand for unique flavor,to provide consumers with more choice,and its market development potential is great.

Key words: yogurt, tartary buckwheat rice, formulation development, orthogonal test