CAJ | 학술논문

试验以脱脂羊乳粉为原料制备酸奶,通过对羊乳酸奶进行感官评定并测定酸度、持水力、黏度3个理化指标,探讨发酵条件对羊乳酸奶品质的影响,并在单因素试验的基础上,通过正交试验获得羊乳酸奶的最优发酵工艺配方为：发酵温度44℃,发酵时间8 h,菌种添加量0.125%,蔗糖添加量4%,所得羊乳酸奶口感细腻、酸甜可口.
시험이탈지양유분위원료제비산내,통과대양유산내진행감관평정병측정산도、지수력、점도3개이화지표,탐토발효조건대양유산내품질적영향,병재단인소시험적기출상,통과정교시험획득양유산내적최우발효공예배방위：발효온도44℃,발효시간8 h,균충첨가량0.125%,자당첨가량4%,소득양유산내구감세니、산첨가구.
In this paper,we used skim sheep milk powder as the raw material to prepare yogurt and dis-cussed the influence of fermentation conditions on the quality of goat milk yogurt.The sensory evaluation and determination of physio-chemical indexes were analyzed,including acidity,water-holding capacity,vis-cosity,etc.The optimum process based on the single factor and orthogonal test were as follows:fermenta-tion temperature 44 ℃,fermentation time 8 hours,inoculation volume 0.125%,sugar content 4%.The final goat milk yogurt was sweet and sour,tasty and delicious.