关键词: 酸奶; 保健; 菊粉; 加工工艺; 感官评定

Abstract: Inulin is a widespread polyfructan in plants,made up of linear chains of β-2,1-linked fructose residues attached to a terminal glucose molecule.Inulin can improve fat metabolism and promote mineral absorption in the human body.In the present study,inulin and xylitol as a sweetener were added to raw milk and fermented to develop a functional yoghurt.By using one-factor-at-a-time and orthogonal array design methods,the optimal fermentation conditions were determined as 6% of inulin,8% of xylitol,2.0% of inoculum size,and 2 h of fermentation time.?

Key words: yoghurt;inulin;fermentation process;sensory evaluation;