Taking lactic acid bacteria isolated from Hurood as the research object, the lactic acid bacteria with strong acid producing ability, good flavor, and short fermentation time were screened, then the fermentation acidity, fermentation end time, and texture characteristics were determined to confirm the matching combination of traditional Hurood assisted starter strains. The optimal production technology of traditional Hurood was selected by single factor and orthogonal experiment of auxiliary starter. The results showed that there were four strains of lactic acid bacteria with strong acid producing ability, good flavor, and short fermentation time. After 16S rDNA sequence analysis, strains D655, 686, NDF9-3, and MN1-7 were identified as Lactococcus kimchii, Lactiplantibacillus plantarum, Pediococcus acidilactici, and Enterococcus faecium respectively. The results of the fermentation experiment showed that the optimal combination was D655∶686∶NDF9-3=5∶2∶3, which was used as the auxiliary fermentation agent. The product elasticity, acidity and sensory score were used as the indexes to optimize the process. The optimal supplemental amount of auxiliary starter was 3%, fermentation temperature was 25 ℃, and whey temperature was 65 ℃, while the Hurood elasticity was (0.92±0.05) g, acidity was (70±1.2) °T, and sensory score was (83±0.2). The flavor substances in the experimental group were higher than those in the control group, while acids were the main flavor substances, followed by alcohols, lipids, alkanes, aldehydes, and others. In summary, the experimental group had better flavor with strong milk flavor as the traditional dairy products.
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