功能性食品黄精山楂酸奶的配方筛选

目的 探索一款以黄精、山楂、牛奶为主要原料的酸奶配方。方法 通过正交设计及感觉评分研究白糖、奶粉、黄精药液、山楂药液对酸奶成品色、香、味、组织状态的影响。结果 黄精山楂酸奶以奶粉180 g/L,山楂药液（0.6 g生药/mL）50 mL/L,黄精药液（0.6 g生药/mL）100 mL/L,白糖80 g/L作为配方,酸奶成品色泽、口感、风味较佳。质量分析显示黄精山楂酸奶脂肪含量3.2%,非脂乳固体8.3%,蛋白质3.2%,酸度78°T,乳酸菌群1.3×10⁶ CFU/mL,大肠菌群5 MPN/mL,致病菌（沙门氏菌、金黄色葡萄球菌）未检出。感官特性、微生物指标和理化指标都符合国家标准GB19302-2010《发酵乳》的相关规定。结论 黄精山楂酸奶的制备具有可行性,为中医药开发新型功能性食品提供新思路。

Formula Screening of a Functional Food Huangjing Shanzha Yoghurt

Objective To explore a yoghurt with rhizoma polygonati (Huangjing), hawthorn (Shangzha) and milk as the main raw material. Methods Through orthogonal design and sensory evaluation, the effects of sugar, milk powder, Huangjing and Shanzha on the color, flavor, taste and organizational status of yogurt were studied. Results Huangjing Shanzha yoghurt shows better color, flavor and taste with milk powder 180 g/L, Shanzha liquor (0.6 g crude drug/mL) 50mL/L, Huangjing liquor (0.6 g crude drug/ml) 100 mL/L, sugar 80 g/L as a formula. The results of quality inspection show that the fat content of Huangjing Shanzha yoghurt is 3.2%, non fat milk solids is for 8.3%, 3.2% protein, acidity 78°T, group of lactic acid bacteria is for 1.3×10⁶ CFU/mL, coliform 5 MPN/mL, the nosogenetic bacteria (Salmonella enterica, Staphylococcus aureus) was not detected. Sensory characteristics, physical and chemical indicators and microbial indicators are in line with the relevant provisions of the national standard GB19302-2010 "fermented milk". Conclusion The preparation of Huangjing Shanzha yogurt is feasible, which provides a new idea for the development of new functional foods with traditional Chinese medicine.