新型胡萝卜汁酸奶的研制

Studies on Preparation of Carrot Yogurt

本实验以胡萝卜和奶粉为主要原料。通过单因素实验确定了影响胡萝卜汁酸奶品质的四个因素即：胡萝卜汁与奶粉液的比例、加糖量、接种量以及发酵时间。利用L^9（3^4）正交实验确定了此四个因素的最优组合：胡萝卜汁：奶粉=28％：10％、加糖量6％、接种量4％，在42℃条件下发酵时间6h。

The carrot and milk powder were used as the main yogurt materials in our experiments. Through the single factor experiment, four factors influencing the quality of yogurt were determined. Through L9 （3^4） orthogonal experiment, we determined the optimal combination of these four factors, the ratio of carrot juice and solution of milk powder was 28%：10%, the content of sugar was 6%, inoculation ratio was 4%, and fermentation time was 6 h at 42℃.