【摘要】 在酸奶工艺基础上，将芹菜汁添加到牛乱中，经乳酸发酵制得产品。本实验主要从芹菜汁在牛孔中的添加比例、乳酸菌接种量、蔗糖添加量等方面经正交试验确定芹菜酸奶发酵的最优工艺条件。结果表明：芹菜汁添加量为8％，保加利亚扎杆菌和嗜热乳酸性球菌（1：1）添加量为2％，蔗糖添加量为7％，可制得质地细腻、风味优良的芹菜酸奶。更多还原

【Abstract】 The celery yoghurt is made by adding celery juice in bovine milk then fermented by Str. thermophilus and L.bulgaricus. Through orthogonalizable design method we got the best parameters as: celery Juice 8% (w/w to milk),Str. thermophilus and L. bulgaricus. (1: 1) 2%, sugar 7%. The product is fine and has celery flavor更多还原