[Objective]To discuss the optimum production technology of the flavored fermented milk of Smallanthus sonchifolius. [Method] With the raw materials of Smallanthus sonchifolius juice and milk,the flavored fermented milk was produced,based on single factor test,an orthogonal experiment was conducted with the four factors of juice content, strain inoculation,fermentation temperature and fermentation time at three levels. [ Result]With 15% Smallanthus sonchifolius juice,3% strain inoculation ,42 ℃ of fermentation temperature and 5 h of fermentation time,the sensory quality of the fermented milk product was evaluated from its color, aroma, state and taste so as to produce excellent flavored fermented milk. [ Conclusion]The study provided references for the deep-level and multi-level processing of Smallanthus sonchifolius so that it can have greater market value.%[目的]探讨雪莲果风味发酵乳的最佳生产工艺.[方法]以雪莲果果汁和牛奶为原料进行风味发酵乳的研制,在单因素试验的基础上采用正交试验方法,以果汁含量、菌种接种量、发酵温度、发酵时间为指标,进行4因素3水平试验.[结果]当雪莲果果汁添加量为15％,菌种接种量为3％,发酵温度为42℃,发酵时间为5h时,从雪莲果发酵乳的色泽、气味、组织状态、滋味4个方面对产品进行感官评价,可获得风味最佳的雪莲果发酵乳.[结论]研究可为雪莲果的深层次、多元化加工提供参考,使雪莲果具有更大的市场开发潜力.
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