中文摘要：

以黑小麦、纯牛奶为原料,以市售酸奶作为发酵剂,发酵风味独特的功能性黑小麦酸奶。当黑小麦汁、纯牛奶按1∶5（质量比）配成原发酵液,绵白糖添加量为7%,发酵时间5 h,黑麦仁添加量为2%时,黑小麦酸奶的组织结构紧密,麦香味浓郁,口感酸甜适中,感官评分较高。且模拟体外消化30 min时,黑小麦酸奶的总糖水解率比普通酸奶低19.64个百分点,说明黑小麦酸奶可以更好地控制血糖水平。

英文摘要：

Black wheat and milk were used as raw material, and commercial yogurt was used as starter to make black wheat yogurt, which had unique flavor and many functions. The optimal formula was black wort and milk ratio 1∶5, sugar addition 7% of the original fermented liquid, fermentation time 5 h and black wheat pip addition 2%. The black wheat yogurt made by the optimal formula showed close texture, strong wheat aroma, good taste and high sensory score. The simulation of digestion was done in vitro for 30 min, and the total sugar hydrolysis rate of black wheat yogurt was 19.64 percentages lower than ordinary yogurt, which indicated black wheat yogurt could control blood glucose level better than ordinary yogurt.