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[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., authors=ZHANG Xin, ZHOU Jing, FU Shuai, WANG Lian, CHEN Xuwen, authorsList=ZHANG Xin, ZHOU Jing, FU Shuai, WANG Lian, CHEN Xuwen, authorCompany=Xichang New Hope Sanmu Dairy Co.,Ltd.,Xichang Sichuan 615000, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320063049533345973, articleId=1320063049340407988, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=苦荞酸奶配方研制的研究, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=[目的]以牛奶、白砂糖、苦荞米、菌种为主要原料,开发一款苦荞酸奶。[方法]通过单因素试验,研究苦荞米浸泡时间、苦荞米添加量、白砂糖添加量、菌种添加量、发酵时间对苦荞酸奶感官品质的影响,并通过正交试验优化苦荞酸奶最优配方。[结果]牛奶100 g,苦荞米浸泡时间20 min和蒸煮时间15 min,苦荞米添加量3 g,白砂糖添加量9.0 g,菌种添加量10 UC/T,发酵时间10 h,通过该最优方案制得苦荞酸奶的感官评价为90分。[结论]苦荞酸奶质地均匀,呈乳白色,酸甜适中,口感细腻、稍甜或稍酸,苦荞味和麦粒感较明显,符合大众对独特风味的需求,为消费者提供了更多选择,其市场发展潜力较大。, authors=张鑫, 周静, 付帅, 王练, 陈旭雯, authorsList=张鑫, 周静, 付帅, 王练, 陈旭雯, authorCompany=西昌新希望三牧乳业有限公司,四川西昌 615000, correspAuthors=null, authorNote=张 鑫（1998-）,男,四川西昌人,本科,研究方向为食品加工;周 静（1989-）,女,四川西昌人,大专,研究方向为食品加工;付 帅（1988-）,男,四川西昌人,大专,研究方向为食品加工;王 练（1990-）,女,四川威远人,大专,助理工程师,研究方向为食品加工;陈旭雯（1995-）,女,四川宁南人,本科,研究方向为食品加工。, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, 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