小米红枣酸奶的研制

对小米红枣酸奶的工艺进行了研究，通过正交试验L9（34）确定了小米红枣酸奶的最佳配方:小米浆20%，红枣汁10%，蔗糖量8%，接种量4%，发酵时间5 h。产品具有小米、红枣特有的香气，口感细腻，酸甜适口，是一种具有保健功能的新型酸奶产品。 

Preparation of Millet-red Dates Yogurt

Technology of millet-red dates of yogurt was studied.Through orthogonal test of L9（34），the best formula of millet-red dates of yogurt were determined，which were millet thick liquid 20%，red dates juice 10%，sugar 8%，inoculum 4%，fermentation time 5 h.The product has the unique aroma of millet and red dates，delicate taste，sweet and sour taste.It is a new type of yogurt products with health care function.