刘根梅¹，戚华红¹，蔡 然¹，唐婧琳¹，李明欣¹，郑小媚¹，刘永吉^1，2*

（1.韶关学院食品学院，韶关512005；2.广东省粤北食药资源利用与保护重点实验室，韶关512005）

摘要：该文通过单因素试验研究铁皮石斛水提物添加量、草莓添加量、白砂糖添加量和菌粉添加量对铁皮石斛草莓复合酸奶品质的影响，并在此基础上进行正交试验，优化铁皮石斛草莓复合酸奶的配方。结果表明，各因素对铁皮石斛草莓复合酸奶的感官评分影响大小为：铁皮石斛水提物添加量＞草莓添加量＞菌粉添加量＞白砂糖添加量，酸奶最优配方为铁皮石斛水提物添加量5%、草莓添加量12%、菌粉添加量1.1%、白砂糖添加量9%。按照最优配方制作的酸奶，感官评分为90分，酸度为75°T、蛋白质含量为2.6g/100g。

关键词：铁皮石斛；草莓；正交试验；酸奶

中图分类号：TS252.54 文献标识码：A 文章编号：1674-506X（2025）01-0114-0005

Study on the Compound Yogurt Formula of Dendrobium officinale and Strawberry

LIU Genmei¹，QI Huahong¹，CAI Ran¹，TANG Jinglin¹，LI Mingxin¹，ZHENG Xiaomei¹，LIU Yongji^1，2*

（1.School of Food，Shaoguan University，Shaoguan 512005，China；2.Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region，Shaoguan 512005，China）

Abstract： In this study, the effects of the addition amount of aqueous extract of Dendrobium officinale, strawberry, sugar and inoculation of bacterial powder on the quality of Dendrobium officinale and strawberry compound yogurt were investigated by single factor test, and based on it, an orthogonal test was conducted to optimize the formulation of Dendrobium officinale and strawberry compound yogurt. The results showed that the influence of each factor on the quality of Dendrobium officinale and strawberry compound yoghurt was ranked as the addition amount of aqueous extract of Dendrobium officinale＞strawberry＞bacterial powder＞sugar, and the optimal formulation of this yoghurt was 5% addition amount of Dendrobium officinale aqueous extract, 12% strawberry, 1.1% bacterial powder and 9% sugar. Yogurt produced by the optimal formulation had sensory score of 90, acidity of 75°T and protein of 2.6g/100g.

Keywords：Dendrobium officinale；strawberries；orthogonal test；yogurt

doi：10.3969/j.issn.1674-506X.2025.01-015