[ Objective ] The research aimed to study the processing technics of solidified medlar and carrot juice yoghurt. [ Method ] The medlar, carrot, milk were the main materials, and the white crystal sugar, stabilizer were the auxiliary materinls. Lactobacillus bulgaricus and Streptococcus thermophilus were the fermentation agents. The orthogonal test was used to determine the optimum formulation of solidified medlar and carrot juice yoghurt. [ Result ] The optimum clarification condition of medlar juice was： pectase 0.05％, temperature 45 ℃, time 80 min and pH 3.5. The optimum clarification condition of carrot juice was：pectase 0.06％, temperature 45 ℃, time 180 rain and pH 3.5. The optimum formulation of solidified medlar and carrot juice yoghurt was：medlar 5％, carrot 7 ％, white crystal sugar 6％, inoculum size 4％, multiple stabilizer ( CMC：isinglass was 1∶1 ) 0.2％, fermentation lime 3.5 h. [ Conclusion ] The product is sweet, sour and delicious. The flavor is unique, and the nutrition is rich. Moreover, it has the health effect.%[目的]研究凝固型枸杞胡萝卜汁酸奶的加工工艺.[方法]以枸杞、胡萝卜、牛奶为主要原料,白砂糖、稳定剂为辅料,保加利亚乳杆菌和嗜热链球菌为发酵剂,采用正交试验确定凝固型枸杞胡萝卜汁酸奶的最佳配方.[结果]枸杞汁的最佳澄清奈件是:果胶酶为0.05%,温度为45℃,时间为80 min,pH为3.5;胡萝卜汁的最佳澄清条件是:果胶酶为0.06%,温度为45℃,时间为180 min,pH为3.5;枸杞胡萝卜汁凝固型酸奶的最佳配方是:枸杞5%,胡萝卜7%,白砂糖6%,接种量4%,复合稳定剂(CMC:明胶为1:1)0.2%,发酵时间为3.5 h.[结论]产品酸甜适口,风味独特,营养丰富,具有保健作用.
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