This study mainly discussed the fermentation technology of the cucumber yogurt with the cucumber and the milk as the main materials. The effects of the cucumber syrup, milk powder, sucrose, fermentation time, fermentation temperature and the inoculation quantity on the sensory evaluation of the cucumber yogurt were determined by the single factor experiments respectively and the factors which had the significant effects were selected to be the factors of the orthogonal experiment. The optimum fermentation technology of the cucumber yogurt were as folows : the addition of the cucumber syrup 9%, the addition of the sucrose 8%, the addition of the milk powder 11%, the inoculation quanti ty 4% and the fermentation time 4 h. The cucumber yogurt obtained with this technology has a particular clean smell and taste of the cucumber .%以黄瓜和奶粉为原料,研究了黄瓜酸奶的发酵工艺条件.通过单因素试验考察了黄瓜浆添加量、蔗糖添加量、奶粉添加量、发酵时间、发酵温度和接种量对黄瓜酸奶的感官评价的影响,选出对黄瓜酸奶感官评价影响较大的因素和水平,进行正交实验,最后获得了黄瓜酸奶发酵的最佳工艺条件.结果表明,黄瓜酸奶发酵的最佳的工艺条件:黄瓜浆添加量9％(体积分数),蔗糖添加量80 g/L(质量浓度),奶粉添加量110g/L(质量浓度),接种量4％(体积分数),发酵时间4h.利用本工艺得到了一种具有黄瓜特有清爽口味的黄瓜酸奶.
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