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[Method] The production process of lotus root yogurt was optimized based on response surface method with the addition amount of lotus root juice,white sugar,fermentation time and starter inoculated amount as single-factor variables. The preparation technology of lotus root yogurt was optimized based on the sensory score and acidity. [Result] The optimal parameters were determined by sensory score and acidity determination:：lotus root juice added 11.99%,whole milk powder added 12.50%,white sugar added 6.28%,starter inoculated 0.12%,and fermented at 42 ℃ for 6.24 h.The sensory score of lotus root yogurt was 89.80 points,and the acidity was（98.61±0.95）°T. [Conclusion] Lotus root yogurt has uniform color,less whey precipitation,soft taste,sweet and sour taste,with unique fragrance of lotus root and yogurt., authors=YANG Jiao, ZHANG Ziyu, authorsList=YANG Jiao, ZHANG Ziyu, authorCompany=College of Food and Biology,Jingchu University of Technology,Jingmen Hubei 448000, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320063055275339836, articleId=1320063055048847419, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=优化莲藕酸奶制作工艺的响应面法研究, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=[目的]以新鲜莲藕、复配复原乳、白砂糖为原料,经复合发酵剂发酵制成具有独特风味的凝固型酸奶。[方法]以莲藕汁添加量、白砂糖添加量、发酵时间及发酵剂接种量为单因素变量,基于响应面法优化莲藕酸奶制作工艺。并以感官评分和酸度为指标,优化莲藕酸奶的制备工艺。[结果]结合感官评分和酸度测定确定最优工艺参数：莲藕汁添加量11.99%、全脂乳粉添加量12.50%、白砂糖添加量6.28%、发酵剂接种量0.12%,在42 ℃下发酵6.24 h。制得莲藕酸奶感官评分为89.80 分,酸度为（98.61±0.95）°T。[结论]莲藕酸奶色泽均匀,乳清析出少,口感绵密,酸甜可口,具有莲藕独特清香和酸奶风味。, authors=杨娇, 张子羽, authorsList=杨娇, 张子羽, authorCompany=荆楚理工学院食品与生物学院,湖北荆门 448000, correspAuthors=null, authorNote=杨 娇（1995-）,女,湖北宜昌人,硕士,讲师,研究方向为食品安全与营养;张子羽（2002-）,男,湖北宜昌人,本科,研究方向为食品科学与工程。, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=Nn8WJNRh9Rp8h/qrZHdJPg==, pdfFileSize=6652808, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null)}, authors=null, 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