蓝莓枸杞风味酸奶的研制

以蓝莓、枸杞、全脂奶粉为原料，通过单因素试验、正交试验优化蓝莓枸杞风味酸奶的工艺。确定蓝莓枸杞风味酸奶的配方为蓝莓汁添加量8%、枸杞汁添加量3%、白砂糖添加量9%，母发酵剂接种量10.0%（母发酵剂由保加利亚乳杆菌、嗜热链球菌按1∶1的比例制成），发酵温度42 ℃，发酵时间8 h。在此条件下，发酵制成的蓝莓枸杞风味酸奶组织细腻均匀，酸甜可口，具有独特的蓝莓果香与酸奶香气，感官评分为93分，酸度为74 °T。

Development of blueberry-wolfberry yoghurt

Using blueberry, wolfberry and whole milk powder as raw materials, the technology of blueberry-wolfberry yoghurt was optimized by single factor experiments and orthogonal experiments. The optimal blueberry-wolfberry yoghurt formula was as follows: blueberry juice 8%, wolfberry juice 3%, sugar 9%, starter inoculum 10.0% (Lactobacillus bulgaricus and Streptococcus thermophilus with ratio 1∶1), fermentation temperature 42 ℃ and time 8 h. Under the conditions, the texture of final yoghurt was even and fine, with a sweet and sour taste, and unique blueberry and milk flavor. The sensory score was 93 and the acidity of yoghurt was 74 °T.