近年来,复合型酸奶的研发已成为潮流。鲜橙富含多种有机酸,能够调节人体代谢,蒲公英富含丰富的矿物质和维生素等对人体有益的物质。以鲜牛奶为主要原料,橙汁、蒲公英汁为辅料,制做具有橙汁、蒲公英汁风味的保健凝固型酸奶。考察蒲公英汁添加量、橙汁添加量、蔗糖添加量、发酵剂接种量对酸奶品质的影响。把感官评分作为评价指标,进行单因素试验,并在此基础上再进行四因素三水平的正交试验,得出最佳工艺参数为：5%橙汁添加量、10%蒲公英汁添加量、0.9%发酵剂接种量、1%蔗糖添加量。在此条件下生产的鲜橙蒲公英风味酸奶质地细腻,酸甜可口,品质优良、风味独特,具有甜香的橙汁香味及清新的蒲公英汁风味。

In recent years,the research and development of compound yogurt has become a trend. Oranges are rich in a variety of organic acids,which can regulate human metabolism,and dandelions are rich in minerals and vitamins that are beneficial to the human body. Using fresh milk as the main raw material and orange juice and dandelion juice as auxiliary materials,a health-care coagulated yogurt with the flavor of orange juice and dandelion juice is prepared. The effects of dandelion juice addition,orange juice addition,sucrose addition and starter inoculum on the quality of yogurt were investigated. Taking the sensory score as the evaluation index,a single factor test was carried out,and on this basis,an orthogonal test with four factors and three levels was carried out,and the optimal process parameters were obtained: 5% orange juice addition,10% dandelion juice addition,0.9% starter inoculum, 1% sucrose addition. The fresh orange dandelion-flavored yogurt produced under this condition has fine texture,sweet and sour taste,good quality and unique flavor,with sweet orange juice flavor and fresh dandelion juice flavor.