[目的]优化得出木糖醇酸奶的最佳发酵工艺。[方法]以还原乳和木糖醇为主要材料，以保加利亚乳杆菌和嗜热链球菌为发酵菌种发酵生产无糖酸奶。在单因素试验的基础上，通过正交试验优化木糖醇添加量、发酵剂接种量和发酵时间3个因素，确定木糖醇酸奶发酵的最佳工艺。[结果]木糖醇酸奶的最佳发酵工艺：12％还原乳，木糖醇添加量5．5％，发酵剂接种量为1．5％，发酵温度42℃，发酵时间3．5 h。在该条件下发酵的酸奶色泽均匀，酸甜适中，柔和细腻，组织状态稳定。[结论]该产品的研制增加了酸奶的营养保健功能，丰富了酸奶市场，同时为市场开发木糖醇酸奶产品提供了理论依据。%Objective] To obtain the optimal fermentation process of xylitol yoghurt.[Method] Xylitol yoghurt was sugarless yoghurt with xy-litol and reconstituted milk as the main raw materials, and Lactobacillus bulgaricus and Streptococcus thermophilus as the probiotic yoghurt start-ers.On the basis of single factor test, orthogonal experiment was used to optimize three factors, including xylitol addition, inoculation and fer-mentation time, thereby finally determining the optimum fermentation process of xylitol yoghurt.[ Result] Optimal fermentation conditions of xylitol yoghurt were as follows:reconstituted milk was 12%, the dosage of xylitol was 5.5%, the inoculating concentration of probiotic yoghurt starter was 1.5%, 42 ℃ fermenting for 3.5 h.The product made under the condition was delicate and soft, and had uniform color, sweet and sour taste, and stable tissue texture.[Conclusion] The preparation on the product could increase the nutrition and health function of yoghurt, enrich the yoghurt market and provide theoretical basis for developing xylitol yoghurt.
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