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中文摘要：
本文以脱脂奶粉、枸杞、蜂蜜、蔗糖为主要原料、以感官评分为标准、通过单因素及正交试验研究凝固型枸杞蜂蜜保健酸奶的最佳制作工艺。结果显示,脱脂奶粉、枸杞、蜂蜜、蔗糖、发酵剂的添加量分别为10%、7%、3%、4%和8%,在40℃发酵5 h,所得产品色泽粉红均一、质地细腻柔滑、口味酸甜适中,既有发酵乳的特有滋味又有枸杞蜂蜜的独特香味,是一种集色、香、味及营养保健功能于一体的新型复合保健酸奶。
英文摘要：
The optimal technology conditions of a new solidified yogurt were studied through single factor experiments and orthogonal test, using skimmed milk powder, wolfberry and honey as the main raw materials, with sence grade as standard. Results were as following： the additive amounts of skimmed milk powder , wolfberry, honey, sucrose and yogurt starter were respectively 10%, 7%, 3%, 4%and 8%.And fermented for 5 h in 40 ℃, the obtained products had uniform pink color , with a soft and smooth quality , and taste delicious.
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