以黄豆、黑豆、绿豆、豌豆、花生和脱脂奶粉为原料,嗜热链球菌和保加利亚乳杆菌为发酵剂,经发酵制成的一种新型保健固体酸奶.通过采用正交试验方法分析确定该产品的最佳生产配方为：豆乳：牛奶=4：6,蔗糖添加量为6%,发酵剂接种量为6%,发酵温度为42℃.%With soybean, black bean, mung bean, pea, peanut and skim milk powder as raw material, and thermophilic streptococcus and lactobacillus bulgarian as lactic acid bacteria, a new type of health-care solid yogurt was processed. The optimum technical conditions for fermentation selected by orthogonal experimental method were： the ratio of soymilk to milk was 4：6, 6% of sugar, 6% of ferment inoculation, 42℃ of fermentation temperature.
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