| 摘要: |
| 主要介绍了加工果味酸豆奶的工艺及配方，并对产品风味及易出现分层和离浆现象进行了研究，得出最佳的工艺配方。试验表明：添加各种不同风味的果汁生产果味酸豆奶是可行的，其产品具有独特的风味和丰富的营养。 |
| 关键词: 果汁，酸豆奶，发酵工艺 |
| DOI： |
| 分类号:TS252.54 |
| 基金项目:杨陵开发基金资助项目 |
|
| The Processing Technology of Soybean Fermented with Fruit Flavor |
|
Zhang Xiaoxia Li Yanbing Liu Wei,Zhang Xiaoxia Li Yanbing Liu Wei,Zhang Xiaoxia Li Yanbing Liu Wei
|
| Abstract: |
| This paper mainly introduces the processing technology and prescription of sour soybean milk with fruit flavor, and also deals with the product flavor and the phenomenon of easy occurence of liquid layer saperation in the system thereby to obtain the best technological prescription. The experimental results show that it is feasible to produce sour soybean fermented with fruit flavor by adding various fruit juices with different flavours. Thus,the products will have the distinctive flavors and aboundant nutrients. |
| Key words: fruit juice,sour soybean milk,fermenting technology |
