| 摘要: |
| 以豆乳为主要原料,经除腥、调配等特殊处理,以保加利亚杆菌、嗜热链球菌为发酵菌种来研究豆乳乳酸发酵工艺,并经三因素、三水平正交试验。结果表明,以豆乳为主要原料制作酸豆乳具有传统酸乳的风味和外观,以及营养平衡、价格低廉等特点。 |
| 关键词: 豆乳,乳酸发酵,发酵工艺,营养成份 |
| DOI： |
| 分类号: |
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| The Characteristics of Lactic Acid Fermentation for Soybean Milk |
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Zhang Xiaoxia Yang Fuwei He Zhong
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| Abstract: |
| Soybean milk as the main ingradient through treatments including desoyness and special preparation and Lactobacillus bulgaricus and Streptococcus thermophilus as the fermentation race were used to study the lactic acid fermentation technology of soybean milk tested with the orthogonal experiments with three factors and three levels. The results showed that the acidity milk processed from soybean milk had a balance nutrition and was cheap. Additionally,it has a special flavor and fine appearance of conventional acidity milk. |
| Key words: soybean milk,lactic acid fermentation,nutrition component,fermentation technology |
