Abstract: Yoghurt was made by fermentation of reconstructed milk mixed with Puerariae radix pulp. The optimization of four fermentation conditions (Puerariae radix pulp concentration, inoclum amount, fermentation time and temperature) for the improved sensory quality and flavonoid content of products was carried out using a combination of single factor and orthogonal array designs. The optimal fermentation conditions were 14%, 2.5%, 4.5 h and 41 ℃ for Puerariae radix pulp concentration, inoclum amount, fermentation time and temperature, respectively. The obtained product contained 1.71 mg/mL flavonoids.

Key words: Puerariae radix; yogurt; flavonoids; fermentation process

摘要： 以葛根和复原乳为实验原料，加工制备葛根酸乳。针对影响产品加工的四因素（葛根浆液添加量、发酵剂接种量、发酵时间、发酵温度）进行研究。以产品的感官评分和葛根黄酮含量为指标，通过单因素试验确定较优的四因素加工条件，并在此基础上，进一步通过正交试验，确定葛根酸乳最佳的加工工艺参数为原葛根浆液添加量14%、接种量2.5%、发酵时间4.5h、发酵温度41℃，此时葛根黄酮含量为1.71mg/mL。

关键词: 葛根；酸乳；葛根黄酮；发酵工艺