Abstract: The water left over from cooking potato and milk powder were used mainly for yogurt production by fermentation with mixed starter cultures of Lactobacillus bulgaria and Streptococcus thermophilus. The optimal fermentation parameters were 8% of white sugar, 6 h of fermentation time and 43 ℃ of fermentation temperature as determined using orthogonal array design for maximizing sensory evaluation score. Yogurt with a uniform color, a good texture, and a smooth taste was obtained under these parameters. Which could meet the requirements of relevant standards.

Key words: potato；yogurt；orthogonal array design；fermentation

摘要： 以马铃薯和脱脂奶粉为主要原料,利用保加利亚乳杆菌和嗜热链球菌组成的混合发酵剂进行乳酸发酵。以感官评价为考察指标,通过正交试验研究确定马铃薯酸奶的最佳发酵工艺参数为：白砂糖加入量8%、发酵时间6h、发酵温度43℃。此工艺制备的马铃薯酸奶,色泽均匀,组织状态较好,口感细腻,符合标准要求。

关键词: 马铃薯;酸奶;正交试验;发酵工艺