Abstract: A highly nutritional fermented dairy beverage with a unique flavor was prepared with apple juice and milk. As determined by one-factor-at-a-time and orthogonal array design methods based on pH and sensory evaluation score, the optimal fermentation substrate composition was made up of 55% milk, 12% apple juice and 5.5% sucrose, and the optimal fermentation conditions were 3.0% of inoculum size, 5.0 h of fermentation time and 40 ℃ of fermentation temperature.

Key words: apple juice；milk；health care；sensory evaluation

摘要： 以苹果汁和牛奶为原料,以pH值和感官评分为指标,通过单因素和正交试验,确定苹果汁发酵乳的最优配方及工艺参数。产品的最佳配比：牛奶添加量55%、苹果汁添加量12%、蔗糖添加量5.5%。最佳发酵工艺条件：乳酸菌接种量3.0%、发酵时间5.0h、温度40℃。

关键词: 苹果汁;牛奶;保健;感官评定