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[摘要]
本文以香菇和鲜奶为主要原料，调配后经乳酸菌发酵，获得较高品质的酸奶。通过正交试验等实验方法进行优化，确定出最佳配方为：w[香菇汁（由5倍质量的水热浸提所得）]=10%，w(白砂糖)=7%，w(奶粉)=2%，w(稳定剂)=0.1%。
[Key word]
[Abstract]
A stirred mushroom yoghurt with high quality was fermented by acetic acid bacteria using mushroom and fresh milk as main materials. The processing conditions were optimized by orthogonal experiments.
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