[目的]本研究旨在以大豆和牛乳为原料,通过发酵工艺制备大豆酸奶,并系统探讨大豆乳与牛乳的比例、蔗糖添加量、菌种接种量及发酵时间等工艺参数对产品品质的影响,以确定最优生产配方。[方法]采用四因素三水平正交试验设计,通过调整大豆乳与牛乳的比例、蔗糖添加量、菌种接种量和发酵时间等参数,对制备的样品进行pH值、酸度及感官特性评定。具体操作包括：将原料混合后,在70 ℃下杀菌30 min,冷却至43 ℃接种发酵剂,随后于37 ℃恒温发酵。[结果]试验结果表明,当大豆乳与牛乳以20∶80比例混合,添加6%蔗糖,接种量为2%,经70 ℃、30 min杀菌后冷却至43 ℃接种发酵剂,在37 ℃下发酵9 h,可制备出酸甜适宜、组织均匀细腻、凝乳状态良好、风味协调且色泽符合产品特性的优质大豆酸奶。[结论]通过正交试验优化,确定了大豆酸奶的最佳工艺参数组合,即大豆乳与牛乳20∶80比例、6%蔗糖添加量、2%菌种接种量及9 h发酵时间。该配比方案显著提升了酸奶的感官品质和理化特性,为家庭或小型生产场景提供了科学可行的参考依据。
[Objective] This research aimed to prepare soy yogurt using soybeans and milk as raw materials through fermentation technology. It systematically explored the effects of process parameters such as the ratio of soy milk to milk,the amount of sucrose added,the inoculation amount of bacteri,and the fermentation time on the product quality,in order to determine the optimal production formula. [Method] A four-factor three-level orthogonal experimental design was adopted. By adjusting parameters such as the ratio of soy milk to cow milk,the amount of sucrose added,the inoculation amount of the bacteria,and the fermentation time,the prepared samples were evaluated for pH value,acidity,and sensory characteristics. The specific operations included：mixing the raw materials,sterilizing at 70 ℃ for 30 minutes,cooling to 43 ℃,inoculating the starter culture,and then fermenting at a constant temperature of 37 ℃. [Result] The experiment results showed that when soy milk and cow milk are mixed in a 20∶80 ratio,6% sucrose was added,the inoculation amount was 2%,after being sterilized at 70 ℃ for 30 minutes and then cooled to 43 ℃,the starter culture was inoculated and fermented at 37 ℃ for 9 hours,a high-quality soy yogurt with an appropriate acid and sweetness,uniform and delicate texture,good curd state,harmonious flavor and color consistent with the product characteristics could be prepared. [Conclusion] Through orthogonal experiments,the optimal combination of process parameters for soy yogurt was determined,namely a ratio of 20∶80 of soy milk to cow milk,a sugar addition of 6%,a bacterial inoculation amount of 2% and a fermentation time of 9 hours. This ratio scheme significantly improved the sensory quality and physicochemical properties of the yogurt,providing a scientifically feasible reference basis for home or small-scale production scenarios.
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