Abstract: Flavored yoghurt was formulated from blueberry juice, yoghurt and a small amount of inulin. Orthogonal array design was used to optimize yoghurt fermentation and formulation based on sensory evaluation. The optimal formulation of flavored yoghurt was 90 g of yogurt obtained by 5 h fermentation at 45 ℃, 5 g of blueberry juice, 0.15% inulin, and 0.15% xanthan gum as a stabilizer. The developed product as an integration of blueberry and yoghurt had abundant nutritional functions, a unique flavor and a light blue color and could be recognized an excellent new functional beverage.

Key words: blueberry；yoghurt；inlin

摘要： 以蓝莓、酸奶为主要原料,添加一定量菊粉制备风味酸奶。通过正交试验,参考各因素的影响,以感官评价为指标,确定蓝莓酸奶的最佳配方和工艺条件：原味酸奶添加量90g、蓝莓汁添加量5g、菊粉添加量0.15%、发酵时间5h、发酵温度45℃、黄原胶添加量0.15%。产品结合了蓝莓和酸奶的双重特点,具有丰富的营养功能,风味独特,色泽淡蓝,是一种新型的优良保健饮品。

关键词: 蓝莓; 酸奶; 菊粉