Abstract:The preparation conditions of double protein fermented milk were studied by single factor and orthogonal experiments. The results showed that the effect was better when the volume ratio of egg enzymolysis solution，soybean milk and milk was 1∶3∶1. The best sensory quality of the fermented milk was scored 90.68±0.11 points when the fermentation was carried out with sucrose addition of 7%（mass fraction）and inoculation amount of 10% at 43 ℃for 5 h. With the addition of sodium D - isoascorbate at 0.10%，β - cyclodextrin at 0.20%，carboxymethyl cellulose sodium at 0.15%，and carrageenan at 0.10%，the double protein fermented milk had the best sensory quality，which was scored 95.42±0.45 points. The product showed the water holding capacity of（57.45±0.06）%，the acidity of（83.67±0.57）°T，fat content of（2.66±0.04）g/100 g，non-fat solid content of（9.22±0.06）g/100 g，protein content of（2.60±0.01）g/100 g，and polypeptide content of（0.45±0.01）mg/g，which was in line with request of GB 19302—2010 'National food safety standard Fermented Milk'.