Abstract: A novel health-care fermented beverage was developed from mango juice and raw milk. The optimal fermentation substrate composition consisted of 65% fresh milk, 10% mango juice and 7.0% sucrose, and the optimal inoculum size, fermentation time and temperature were 2.5%, 3.5 h and 40 ℃, respectively, as optimized by orthogonal array design.

Key words: mango juice；milk；health-care；sensory evaluation

摘要： 以芒果汁和牛奶为主原料,研制出集芒果汁与牛奶的保健功能于一体的新型保健饮料——芒果汁发酵乳饮料。采用正交试验优化产品配方与发酵参数,产品的最佳配比为：牛奶65%、芒果汁10%、蔗糖7.0%。制备该芒果汁乳饮料的最佳发酵工艺条件为：接种量2.5%、发酵时间3.5h、温度40℃。

关键词: 芒果汁; 牛奶; 保健; 感官评定