以芹菜、花生和鲜牛奶为主要原料,经过保加利亚乳杆菌和嗜热链球菌发酵,通过单因素试验和正交试验,得出芹菜花生酸奶的最佳制作工艺条件为:芹菜汁添加量12％,花生浆添加量9％,蔗糖添加量7％,接种量3％,发酵温度42℃,发酵时间4h.%Using celery, peanut and milk as raw materials, the fermentation conditions of celery-peanut yoghurt by Lactobacillus bulgaricus and Streptococcus thennophilus were investigated by single factor experiments and orthogonal experiments. The optimal conditions were as follows: celery juice 12%, peanut slurry 9%, sugar 7%, inoculum size 3%, fermentation at 42T; for 4h.
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