以生牛乳、白砂糖、红糖、生姜汁为主要原料，保加利亚乳杆菌（Lactobacillus bulgaricus）为发酵剂，研制生姜红糖风味发酵乳。以酸度和感官评分为评价指标，通过单因素试验、正交试验优化生姜红糖风味发酵乳的工艺条件。结果表明，生姜红糖风味发酵乳的最佳工艺条件为白砂糖5.0%、红糖3.5%、生姜汁2.5%、发酵时间5.0 h。在此优化条件下，生姜红糖风味发酵乳呈红褐色，红糖风味浓郁，生姜味明显且辣感舒适，酸甜适中，组织细腻均匀，感官评分为93分，酸度为74.8 °T，蛋白质含量为2.89%，脂肪含量为3.17%，乳酸菌总数为5.1×108 CFU/g，致病菌未检出。产品质量指标满足国标GB 19302—2010《食品安全国家标准 发酵乳》要求。

Using fresh milk, sugar, brown sugar and ginger juice as main materials, Lactobacillus bulgaricus as fermentation starter, the ginger brown sugar flavor fermented milk was developed. Using the acidity and sensory evaluation score as evaluation indexes, the process conditions of the fermented milk were optimized by single factor experiments and orthogonal experiments. The results showed that the optimal process conditions of the fermented milk were as follows: sugar 5.0%, brown sugar 3.5%, ginger juice 2.5% and fermentation time 5.0 h. Under the optimal process conditions, the ginger brown sugar flavor fermented milk was reddish brown, with strong brown sugar flavor, obvious ginger flavor, comfortable spicy sensation, moderate sweet and sour, and moderate and delicate tissue. The sensory evaluation score, acidity, protein content, fat content and total lactic acid bacteria count were 93, 74.8 °T, 2.89%, 3.17%, and 5.1×108 CFU/g, respectively, and the pathogenic bacteria were not detected. The product quality index met the requirements of GB 19302—2010 'national food safety standard fermented milk'.