Abstract: In this paper, we use a three-level orthogonal array design to optimize fermentation conditions for the development of a cereal yogurt fortified with mango pulp. The results showed that yogurt which was evaluated to have a tender and smooth texture and a unique refreshing flavor was produced by addition of 8% of sugar, 2.5% of cereal flour, 0.15% of gelatin, 0.40% of modified starch and 0.15% of pectin to raw milk, inoculation of 250 DCU/t of DVS lactic acid bacteria and fermentation at 42.5 ℃ for 5 h followed by addition of 10% of mango and cooling with stirring.

Key words: mango；cereal flour；stabilizer；yogurt

摘要： 对芒果果粒谷物酸奶的产品配方及发酵条件进行研究,通过配料优化组合,用3因素3水平正交试验确定产品配方及工艺参数.结果表明:牛乳中加入8％白砂糖、2.5％谷物粉、0.15％明胶、0.15％果胶、0.40％变性淀粉、250DCU/t直投式乳酸菌,在42.5℃条件下发酵5h后,加入10％芒果果粒,搅拌冷却后,所得芒果果粒谷物酸奶细腻、光滑、清新、风味独特.

关键词: 芒果果粒；谷物粉；稳定剂；酸奶