以新鲜优质的蜂蜜、杨梅和牛奶为主要原料，蔗糖、稳定剂为辅料，保加利亚乳杆菌和嗜热链球菌为发酵剂，采用单因素试验确定蜂蜜杨梅酸奶的最佳配方是：每100 mL纯牛奶中杨梅汁加入量为24%、蜂蜜加入量为7%、蔗糖加入量为4%、发酵时间为5.5 h、发酵温度为42℃、发酵剂菌种按2.5%加入，所得到的酸奶组织状态、香气和口感均为最佳。%The article aimed to explore the optimum process condition for yoghurt with honey and waxberry juice , which consisted of fresh milk , waxberry juice and honey as the main materials , sugar and stabilizer as the supplementary materials , actobacillus bulgaricus and Streptococcus thermophilus as the leaven. Through the orthogonal and single-factor experiments, the optimum formula was that, each 100 mL fresh milk contained the amount of 24%waxberry juice, the amount of 7%honey, the amount of 4%sugar, the amount of 2.5%inoculation, at the temperature of 42℃,fermenting 5.5 hours. Through this optimum formula, we could produce the best yoghurt on the aspects of appearance, smell and taste.
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