以黄酒酒糟替代部分全脂乳粉，通过保加利亚乳杆菌、嗜热链球菌混合发酵得到口感接近牛乳酸奶的黄酒酒糟酸奶。通过正交试验优化蛋白替代率、琼脂添加量、发酵时间和菌种复配比，进而研究工艺条件对酸奶质构的影响。结果表明最优发酵工艺条件为：蛋白替代率40%，琼脂添加量0.3%，发酵时间8 h，保加利亚乳杆菌FEC101、嗜热链球菌FEC104接种比1:1。在此条件下产品的硬度平均值为45.9 g，与全乳酸奶较接近，且具有较好的粘着性和咀嚼性，不仅具有接近全乳酸奶的理化性质和口感，也具有酒糟特有的发酵风味。

he effects of partial replacement of whole milk powder by wine lees on the characteristics of yogurt by the fermentation ofLactobacillus bulgaricusandStreptococcus thermophileswere evaluated in this study. Single-factor experiment of process conditions, including additive amount of wine lees, additive amount of agar, fermentation time and strains complex ratio were tested to improve the yogurt quality. These major parameters were further optimized by orthogonal experiment. The optimum process conditions were: wine lees amount of 40%, agar of 0.3%, fermentation time of 8 h, andLactobacillus bulgaricusandStreptococcus thermophilesratio of 1:1. Under these conditions, the hardness of yogurt was 45.9 g, which is well in close agreement with regular set-style yogurt. This yogurt has the unique fermented flavor of wine lees, and its physicochemical properties and sensory index was similar to regular set-style yogurt.