[Objective] The aim was to prepare a kind of wolfberry-yolk milk. [ Method] Taking yolk, wolfberry and skim milk powder as main materials, a kind of wolfberry-yolk milk was prepared through lactic acid bacteria fermentation, furthermore its process parameters were optimized by using orthogonal test. [ Result] The optimal process parameters of wolfberry-yolk milk were as follows; fermentation temperature 42 ℃, the mixture of yolk fluid and wolfberry juice (1:1, V: V) 15 ml, skim milk powder 6.00% , white granulated sugar 7.00% and carrag-eenan 0.03%. Under the conditions of above process parameters, the product showed a good quality. [ Conclusion] The research provides reference for human healthy diet.%[目的]研制一种构杞蛋黄乳饮料.[方法]以蛋黄、枸杞和脱脂奶粉为主要原料,通过乳酸菌发酵对枸杞蛋黄乳饮料进行了制备,并利用正交试验对其制备工艺与配方进行了优化.[结果]枸杞蛋黄乳的最佳工艺参数为:发酵温度42℃,蛋黄液与枸杞汁(1∶1,V∶V)的混合液15 ml,脱脂奶粉6.00％,白砂糖7.00％,卡拉胶0.03％.在该发酵工艺条件下,产品质量较好.[结论]为人类的健康饮食提供了参考.
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