英语翻译摘要：以苹果汁、纯牛奶为主要原料,酸奶为发酵剂,以蔗糖为调味剂,经发酵制成苹果酸奶,改善了酸奶的口感、增加了其营

Apple juice, pure milk as the main raw material, yogurt fermentation, using sucrose as the flavoring agent, fermented apple yogurt, improved the sour taste, increase the nutrients. In this paper, using sensory evaluation as a method for evaluating, milk, yogurt, apple juice consumption and fermentation time, fermentation temperature selection on sensory quality of doing research. Through the single factor experiment and orthogonal experiment, ultimately determine the process parameters for fruit juice and milk ratio of 3:10, inoculation quantity 5g, fermentation temperature 43 ℃, fermentation time is 6 hours the best, the best quality and taste of apple yoghurt.