Using a fermentation agent containing 12 strains of bacteria including Bifidobacterium,Lacto-bacillus and Streptococcus thermophilus,the dual-protein yogurt was prepared by pasteurization and fer-mentation after adding soybean protein isolate and soybean oligopeptide into milk.Taking sensory evalua-tion as indicator,response surface methodology was used to optimize the dual-protein yogurt formula based on the results of single factor experiments,and the active probiotics count was compared and ana-lyzed with commercially available refrigerated solid-state fermented yogurt.The results showed that the optimal formula was based on the mass of whole milk,addition of soybean oligopeptide 0.7％,addition of soybean protein isolate 1.4％,and addition of sucrose 8.0％.Under these conditions,the dual-pro-tein yogurt obtained had the best taste and unique flavor.Compared with commercially available refriger-ated solid-state fermented yogurt,the content of Bifidobacterium,Lactobacillus,and Streptococcus ther-mophilus in soybean oligopeptide dual-protein yogurt had significantly increased.
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