以魔芋精粉、牛奶为主要原料，通过单因素试验及BOX-Behnken设计法对魔芋固体酸奶进行了初步研究。结果表明，嗜热链球菌和保加利亚乳杆菌比例为2∶1，接种量为3.5%（体积分数），魔芋精粉添加量为0.08%，蔗糖添加量为质量分数7.9%，43℃发酵4.5 h，其获得产品组织均匀、口感细腻、风味俱佳。%With milk and konjac as main materials,the processing technology of konjac yogurt was studied by single factor and box-behnken experimental design.The results showed that excellent quality konjac yogurt could be produced under the conditions of 3.5%fermentation agent (2∶1 mixture of streptococcus thermophilus and lactobacillus bulgaricus),and konjac powder 0.08 %,sucrose 7.9 % and fermentation time 4.5 h under 43℃so that the konjac yogurt was homogeneous and smooth with appropriate sweetness andsourness.
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