研究了草莓果肉酸奶的生产工艺.结果表明,将嗜热链球菌和保加利亚杆菌以2∶3配比接种于脱脂乳后,再加入预先低温杀菌好的草莓果肉,经发酵制作的酸奶质量及风味较好.其最优工艺条件为:发酵温度为37℃,果肉添加量为1％,接种量为2％,加糖量为7％.

This paper studied the production technology of strawberry yoghurt.The results showed that: Streptococcus thermophilus and Lactobacillus bulgaricus for 2:3 ratio of vaccination in skim milk,then add in the low-temperature sterilized strawberry pulp,and the strawberry yoghurt produced by fermentation has good quality and flavor.The optimal technological conditions are: fermentation temperature 37℃: pulp 1%,inoculation size 2%,sugar 7%.