以鲜牛奶、葵花籽乳为主要原料，以乳酸菌为发酵剂，以感官评分为标准，通过单因素试验和正交试验，确定了葵花籽酸乳的最佳发酵工艺，即双歧杆菌：保加利亚乳杆菌：嗜热链球菌4∶3∶3，添加量为4%，葵花籽乳液添加量20%，蔗糖8%，发酵温度41℃，制得的酸乳口感酸甜适中，葵花籽仁香味与牛奶香味协调，风味独特，营养丰富。%The fermentation processing of sunflower seed yoghurt was studied according to sensory evaluation scores. The optimal processing conditions were determined by single factor tests and orthogonal tests. The starter culture was composed by bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus as ratio of 4∶3∶3. 20%sunflower seed milk with 8%sucrose was fermented by 4%starter culture at 41℃. This sunflower seed yoghurt got pleasant flavor and rich nutrients.
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