A new fermented sour milk was prepared by adding mung bean sprout juice to fresh milk,and the best process was screened.After cleaning,sprouting,cooking,beating,filtering and other processes,mung beans were added to the prepared sterilized milk(containing 9%white granulated sugar)according to a certain volume ratio.It is then inoculated,fermented,and post-cooked.MRS AGAR medium was prepared and lactic acid bacteria were counted.In the fresh milk,10%,15%and 20%mung bean sprout juice were added,and the mixed fermentation strains of Bacillus bulgariae and Streptococcus thermophilus(V∶V=1∶1)were used as the starter culture.The inoculation amount was 4%,and the fermentation method was used to prepare mung bean sprout juice sour milk.On this basis,orthogonal test was carried out to determine the optimal fermentation process of mung bean sprout juice sour milk.The experimental results showed that the best technology of mung bean sprout sour milk was as follows:the amount of mung bean sprout juice was 15%,the fermentation time was 3.5 h,and the inoculation amount was 4%.Under the conditions of this technology,the sour milk of mung bean juice had good tissue state,smooth and delicate taste,and had the unique flavor of mung bean and fermented milk.