研究了大豆蛋白乳酸菌饮料的工艺条件，通过优化磨浆工艺和酶解工艺，改善大豆蛋白乳酸菌饮料风味，并提高储藏期乳酸活菌数，从而提升大豆蛋白乳酸菌饮料的品质。结果表明，将大豆在0.03%柠檬酸溶液中煮沸5 min，然后于37 ℃浸泡4 h，磨浆过滤得到豆浆；豆浆进一步采用0.5%木瓜蛋白酶于55 ℃酶解4 h，然后于90 ℃保持10 min灭酶；酶解后的豆浆接种乳酸菌，发酵5 h制备发酵基料。以此发酵基料制备活性乳酸菌饮料风味较好，没有明显的豆腥味或其他不良风味，含有丰富的大豆肽，于4 ℃储藏30 d后的乳酸菌活菌数大于108 cfu/mL。

Processing conditions for a soybean-protein drink with Lactobacillus were studied. Grinding parameters of soybean and enzymatic hydrolysis of soybean were optimized in order to improve flavor and number of active Lactobacillus during storage. Soybean was boiled in 0.05% citric acid solutions for 5 minutes, and then soaked in water at 37 ℃ for 4 hours. The soaked soybean was ground to soy milk and filtered. Filtrate of soy milk was hydrolyzed by 0.5% papain at 55 ℃ for 4 hours. .Hydrolyzed milk was heated to 90 ℃ for 10 minutes to inactivate papain, and then fermented by Lactobacillus. Lactobacillus drink containing soybean peptide based on the fermented soy milk tasted good and showed non-significant beany flavor. The number of active Lactobacillus in the beverage was above 108 cfu/mL after a 30-day storage.

广东省教育部产学研结合项目（2011B090400205），广州市科技计划项目（2011J2200030）