With chickpea milk and reconstituted milk as the main raw materials,the double protein chickpea yogurt was prepared by using compound Lactic acid bacteria as the starter culture.According to the single factor and orthogonal test,the optimum technology of this yogurt was determined as follows:the ratio of chickpea milk to reconstituted milk was 1∶9,the added amount of white granulated sugar was 8.8%,the inoculated amount of lactic acid bacteria was 0.2%,and the fermentation time was 6 h.At this time,the yogurt had a delicate taste,u-niform texture and moderate sour taste,which not only retained the nutritional flavor of traditional yogurt,but also integrated the unique fragrance of chickpea milk.Finally,the physicochemical indexes and the number of lactic acid bacteria of the finished product were determined.The results were as follows:the protein was 2.75 g/100 g,the fat was 2.60 g/100 g,the acidity was 75 °T,and the lactic acid bacteria number was 5.79×107 CFU/mL,all meet the requirements of GB 19302-2010 that Food Safety National Standard in flavor fermented milk.
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