摘要
在酸奶工艺基础上，将芹菜汁添加到牛乱中，经乳酸发酵制得产品。本实验主要从芹菜汁在牛孔中的添加比例、乳酸菌接种量、蔗糖添加量等方面经正交试验确定芹菜酸奶发酵的最优工艺条件。结果表明：芹菜汁添加量为8％，保加利亚扎杆菌和嗜热乳酸性球菌（1：1）添加量为2％，蔗糖添加量为7％，可制得质地细腻、风味优良的芹菜酸奶。
The celery yoghurt is made by adding celery juice in bovine milk then fermented by Str. thermophilus and L.bulgaricus. Through orthogonalizable design method we got the best parameters as: celery Juice 8% (w/w to milk),Str. thermophilus and L. bulgaricus. (1: 1) 2%, sugar 7%. The product is fine and has celery flavor
