[目的]以纯牛奶、黑豆粉、海藻糖和浓缩菠萝汁为原料,嗜热链球菌和保加利亚乳杆菌为发酵剂,制备菠萝风味双蛋白酸奶。[方法]在单因素试验基础上,采用正交试验并以模糊数学感官评价为主要指标,得到双蛋白酸奶最佳工艺参数。[结果]黑豆豆浆与纯牛奶质量比3︰1,海藻糖5%,浓缩菠萝汁15%,发酵时间6 h,菌种添加量2%,发酵温度42 ℃。[结论]制备酸奶呈淡绿色,有明显菠萝果香和酸奶特有的发酵风味,口感酸甜适中,组织细腻,感官评分92.15 分。

[Objective] Pineapple flavored double protein yogurt was prepared using pure milk,black soya bean powder,trehalose,and concentrated pineapple juice as raw materials,with Streptococcus thermophilus and Lactobacillus bulgaricus as fermentation agents. [Mothod] On the basis of single factor experiment,orthogonal experiment and fuzzy mathematical sensory evaluation were used as the main indicators to obtain the optimal process conditions for double protein yogurt. [Result] The mass ratio of black soya bean milk to pure milk was 3:1,trehalose was 5%,concentrated pineapple juice was 15%,fermentation time was 6 h,strain addition was 2%,and fermentation temperature was 42℃. [Conclusion] Under these process conditions,the prepared yogurt appears light green,with a significant pineapple aroma and yogurt specific fermentation flavor.The taste is moderate in acidity and sweetness,with a delicate texture and a sensory evaluation score of 92.15.