本试验将红豆、黑芝麻、薏米加入到纯牛乳中通过不同比例搭配发酵制备成红豆

In this experiment, red beans, black sesame, and barley were added to pure milk to prepare red bean, barley, and black sesame yogurt through different ratios of fermentation. It not only has the nutritional content of yogurt, but also has the health benefits of strengthening the spleen and dampness, and is mixed with lactic acid bacteria. The yogurt has a unique flavor and can improve the absorption and utilization rate of the human body. <br>This experiment is intended to obtain the optimal production technology of red bean barley and black sesame yogurt through experiments. First, through six single factor experiments, the optimal addition amount of red soybean milk, the optimal addition amount of barley milk, and the optimal addition of sucrose are determined. Then select the four factors that have the greatest impact on yogurt, select the best level and the best level, one level each, and perform four factors and three levels. Orthogonal test, after the finished product is obtained, sensory evaluation is carried out, and finally the optimal production process combination is obtained, and the optimal production process conditions of red bean barley black sesame yogurt are determined. The results show that the optimal production process conditions are 11% red soybean milk, 11% barley milk, 5% sucrose, 5% inoculation, 42°C fermentation temperature, and 3.5 fermentation time. h. The finished yogurt obtained under this process has good coagulability, no whey precipitation, fine taste, moderate sweetness and sourness, rich in the aroma of high-quality fermented milk and red bean barley and black sesame.

This experiment will be red beans, black sesame seeds, rice added to pure cow's milk through different proportions of fermentation prepared into red bean rice black sesame yogurt, not only has the nutritional content of yogurt, but also has the health effect of spleen and wet, and mixed fermentation with lactic acid bacteria so that yogurt has a unique flavor, and can improve the absorption utilization rate of the human body.<br>This experiment is intended to obtain the optimal production process of red bean rice black sesame yogurt through the experiment, first of all, through six single-factor tests, determined the optimal addition of red bean milk, the optimal addition of rice pulp, sucrose optimal addition, optimal inoculation, optimal fermentation time, optimal fermentation temperature, and then select the four factors that have the greatest impact on yogurt, and choose its best level and its best level of the next level, the results of the four-factor three-level orthogonal test. Finally, the optimal production process combination is obtained to determine the optimal production process conditions of red bean rice black sesame yogurt. Through the results, it is concluded that the optimal production process conditions for red soy milk added amount of 11%, rice pulp addition amount of 11%, sucrose addition amount of 5%, inoculation amount of 5%, fermentation temperature of 42 degrees C, fermentation time of 3.5h, in this process conditions, the finished yogurt solidification is good, no whey precipitation, fine taste, sweet and moderate, rich in high-quality fermentation milk flavor and red bean rice black sesame aroma.

In this experiment, red bean, black sesame and job's tears were added into pure milk and fermented in different proportions to prepare red bean job's tears black sesame yoghurt. It not only has the nutritional components of yoghurt, but also has the health care effect of invigorating spleen and removing dampness. The mixed fermentation with lactic acid bacteria makes yoghurt have unique flavor and can improve the absorption and utilization rate of human body.<br>The purpose of this experiment is to obtain the optimal production process of red bean Coix black sesame yogurt. Firstly, through six single factor experiments, the optimal addition amount of red bean milk, Coix milk, sucrose, inoculation amount, fermentation time and temperature were determined. Then, the four factors that have the greatest impact on Yogurt were selected, and the optimal water content was selected Four factors and three levels of orthogonal test were carried out to get the finished product, sensory evaluation was carried out, and finally the optimal production process combination was obtained to determine the optimal production process conditions of red bean Coix black sesame yogurt. The results showed that the optimal production conditions were as follows: 11% red bean milk, 11% job's tears milk, 5% sucrose, 5% inoculum, 42 ℃ fermentation temperature and 3.5H fermentation time. Under these conditions, the yoghurt had good solidifying property, no whey precipitation, delicate taste, moderate sweet and sour, rich in high-quality fermented milk flavor and aroma of red bean job's tears black sesame Qi.<br>