该研究以澳洲坚果仁浆为主要原料开发一款澳洲坚果酸奶，通过单因素结合响应面优化试验，研究蔗糖添加量、发酵温度、发酵时间等因素对产品感官、酸度的影响，确定最佳工艺。结果表明：澳洲坚果酸奶最佳发酵菌种为保加利亚乳杆菌与嗜热链球菌复配，复配比例1:2（0.33%:0.67%），感官评分可达85.5分，口感最佳；澳洲坚果仁料液比为1:3、热处理温度为65~75 ℃、采用二次均质（第一次为20 MPa均质5 min，第二次40 MPa均质10 min）、最佳发酵温度41.5 ℃、发酵时间7.5 h、蔗糖添加量6.27%，此条件下，其硬度为323.10 g，黏度53.04 mPa•s、持水性1.53%、pH值3.91，酸度76.12 °T，其蛋白质含量4.98%、脂肪含量11.80%，乳酸菌活菌数为1.65×109 CFU/g、大肠菌群、菌落总数、霉菌、酵母及致病菌（金黄色葡萄球菌、大肠杆菌、沙门氏菌）未检出。澳洲坚果酸奶含有15种脂肪酸，主要为不饱和脂肪酸（含量67.77%）。研发的澳洲坚果酸奶味道醇香、酸甜适中、口感细腻、质地均匀，是一款高蛋白、风味佳的纯植物基酸奶，在一定程度上丰富了酸奶品类，提升了澳洲坚果精深加工水平，对澳洲坚果产业健康发展具有积极的推动作用。

In this study, macadamia nut yoghurt was developed with macadamia nut pulp as the main raw material. Through the single factor combined with response surface optimization test, the effects of sucrose addition, fermentation temperature and fermentation time on the sensory and acidity of the product were studied, and the best process was determined. The results showed that the best fermentation strain of Macadamia yoghurt was the combination of Lactobacillus bulgaricus and Streptococcus thermophilus, the ratio of which was 1:2 (0.33%: 0.67%), the sensory score was 85.5, and the taste was the best; The ratio of macadamia nut kernel to liquid was 1:3, the heat treatment temperature was 65~75 ℃, the secondary homogenization was adopted (20 MPa homogenization for 5 min for the first time and 40 MPa homogenization for 10 min for the second time), the optimum fermentation temperature was 41.5 ℃, the fermentation time was 7.5 h, and the addition amount of sucrose was 6.27%. Under these conditions, the hardness was 323.10g and the viscosity was 53.04 mPa•s. The water holding capacity is 1.53%, the pH value is 3.91, the acidity is 76.12 °T, the protein content is 4.98%, the fat content is 11.80%, and the number of viable lactic acid bacteria is 1.65×109 CFU/g, coliform group, total number of colonies, mold, yeast and pathogenic bacteria (Staphylococcus aureus, Escherichia coli and Salmonella) were not detected. Macadamia yogurt contains 15 fatty acids, mainly unsaturated fatty acids (67.77%). The developed macadamia nut yogurt has a mellow taste, moderate sweet and sour taste, delicate taste and uniform texture, it is a pure plant-based yogurt with high protein and good flavor, which enriches the category of yogurt to a certain extent, improves the deep processing level of macadamia nuts, and has a positive role in promoting the healthy development of the macadamia nut industry.

云南省重大科技专项（2022AA100005）；农业农村部云南省农垦局科研项目（18200053）；云南省科技厅云南绿色食品国际合作研究中心项目（2019ZG00905）