This paper studied the formula of Noix de Coco Yoghourt. The study on starter, ingredients and the quantity of sugar was performed by fermentation test and sensory evaluation.

• 本文研究了椰果酸奶及其生产方法。通过发酵试验和感官评定对菌种的选用、物料配比和糖添加量等都进行了优化,得到了最佳的椰果酸奶配方。