以菊苣膳食纤维和脱脂乳粉为原料,通过乳酸菌发酵生产一种低脂凝固型酸奶.通过单因素试验和均匀设计试验,初步确定最佳发酵工艺条件为:菊苣膳食纤维2.08％,脱脂乳粉12.7％,蔗糖7.06％,发酵剂接种量为0.8 g/L,发酵温度为42.8℃,发酵时间为7.5 h.%A low-fit set yoghurt was prepared with mixture of chicory dietary fiber and skimmed milk powder and by fermentation with Lac-tobacillus starter. The optimum fermentation conditions were determined by single factor and uniform design, which were as follows: chicory dietary fiber 2.08%, skimmed milk powder 12.7%, sugar 7.06%, Lactobacillus starter inoculum by 5%, fermentation under 42.8 ℃ for 7.5 h.
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