Abstract: Objective]From the aspect the development of set-type sea buckthorn yogurt,this paper e-laborated related processing technology,and studied the effect of sea buckthorn juice addition on yogurt VC and protein content.[Method]the reasonable range of values of juice dosage,the amount of sugar added,in-oculation amount and fermentation time.This paper made orthogonal experiment to study the effects of sea buckthorn juice dosage,the amount of sugar added,inoculation amount and fermentation time on set-type sea buckthorn yogurt quality.The orthogonal test of four factors at three different levels was used to study the optimum ratio.The paper also researched the effect of sea buckthorn juice addition on yogurt VC and protein content with a fixed dose of sucrose 10;;strains 4;,fermentation time 5 h.[Results]By this combination, sea buckthorn 10;,sucrose 10;,strains 4;,fermentation time 5 h,the yogurt will be sweet and sour taste,attractive color,delicate tissue and nutritious,and with a strong sea buckthorn fruit flavor.VC content in sea buckthorn yogurt is 2.3 to 4.8 times the normal plain yogurt,and yogurt VC content with the added a-mount of juice is positively correlated,Composite function y=-59.048 x2 +30.623 x+1.007,4(R2 =0. 99 1 );protein content with the added amount of juice is negatively correlated;[Conclusion]The optimum ratio is:sea buckthorn 10;,sucrose 10;,strains 4;,fermentation time 5 h.,the results indicated that by this combination the yogurt added sea buckthorn juice has a typical sea buckthorn fruit flavor,the VC content in sea buckthorn yogurt is 3.67 mg/100 g,theprotein content is 2.91;,and has a high nutritive value.

摘要： 【目的】研究不同沙棘果汁添加量、蔗糖添加量、菌种接种量和发酵时间对沙棘酸奶品质的影响，为开发凝固型沙棘酸奶提供依据和参考。【方法】通过单因素预试验，研究沙棘果汁添加量、蔗糖添加量、菌种接种量和发酵时间的合理取值范围；通过四因素三水平正交试验研究沙棘酸奶的最佳工艺配方组合；固定蔗糖添加量为10;、菌种接种量为4;和发酵时间为4 h，研究不同沙棘果汁添加量对酸奶中VC和蛋白质含量的影响。【结果】果汁添加量10;、蔗糖添加量10;、菌种接种量4;、发酵时间4 h的沙棘酸奶风味突出、酸甜爽口、色泽诱人、组织状态良好，是制作凝固型沙棘酸奶最为理想的工艺配方组合；沙棘酸奶中VC含量是普通原味酸奶的2.3～4.8倍并与果汁添加量呈正相关关系，符合函数y＝－59.048 x2＋30.623 x＋1.0074（R2＝0.991）；蛋白质含量与果汁添加量呈负相关关系。【结论】沙棘酸奶具有典型的沙棘果香风味，制作沙棘酸奶的最佳工艺配方为果汁添加量10;、蔗糖添加量10;、菌种接种量4;、发酵时间4 h，其VC含量为3.67 mg／100 g、蛋白质含量为2.91;，具有较高的营养价值。