赵建云，朱珺，殷瑞杰，任学良，李言郡，侯保朝*

（杭州娃哈哈科技有限公司研发中心，江苏杭州310018）

摘要：以脱脂乳粉、全脂乳粉和牛油果浆为主要原料，研究凝固型牛油果酸奶的最佳配方。以感官评价为指标，通过不同单因素实验和正交试验确定酸奶的最佳配方。结果表明：牛油果浆影响最大，其次为蔗糖和接种量。酸奶的最佳配方：牛油果浆添加量为5%，蔗糖添加量为6%，接种量为0.03‰，在43℃发酵6h，所得酸奶的品质最佳。在此条件下可以制得浅绿色、凝乳均匀、营养丰富的牛油果酸奶。

关键词：牛油果；酸奶；配方

Development of Set Avocado YogurtZHAO Jian-yun, ZHU Jun，YIN Rui-jie，REN Xue-liang，LI Yan-jun，HOU Bao-chao*

( Research and Development Center，WAHAHA Technology Company. Ltd，Hangzhou 310018，China）

Abstract: The study aimed to develop the optimum formula of set avocado yogurt with；skimmed milk powder，wholemilk powder and avocado pulp used as the main raw materials. Through the single factor experiment and the orthogonalexperiment，the optimum formula was determined with the method of sensory evaluation. The results showed that theavocado pulp had the greatest influence on the sensory evaluation，followed by that of sugar and the inoculation amount.The optimum formula was as follows: avocado pulp 5%，sugar 6%，the inoculation amount 0.03‰. The yoghurt withthe best quality could be obtained under fermentation at 43℃ for 6h，and the avocado yogurt was nutritional and wasgood in colour and texture.

Key words: avocado fruit; yogurt; formula

（2017年第20卷第3期）