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| 凝固型大豆酸奶的工艺研究 | |
| 引用本文： | 吴君艳. 凝固型大豆酸奶的工艺研究[J]. 农产品加工．学刊, 2007, 0(10): 53-54,57 |
| 作者姓名： | 吴君艳 |
| 作者单位： | 江苏食品职业技术学院,食品工程系,江苏,淮安,223003 |
| 摘 要： | 对凝固型大豆酸奶工艺设计进行探讨。实验结果表明,豆乳与牛乳的质量比为1∶1,蔗糖添加量为9%,发酵剂的接种量为5%,发酵温度为42℃时,能够生产色、香、味俱佳的营养保健型大豆酸奶。 |
| 关 键 词： | 凝固型酸奶 大豆 工艺条件 |
| 文章编号： | 1671-9646（2007）10-0053-02 |
| 修稿时间： | 2007-08-20 |
Study on Processing of Caky Soybean Yogurt |
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| Wu Junyan. Study on Processing of Caky Soybean Yogurt[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(10): 53-54,57 | |
| Authors: | Wu Junyan |
| Affiliation: | Department of Food Engineering, Jiangsu Food Science College, Huaian, Jiangsu 223003, China |
| Abstract: | This article carries on the discussion to the caky soybean yogurt technological design,the experimental results indicated the soybean milk and milk 1∶1,sucrose recruitment is 9%,the fermentation medicinal preparation meets type and quantity 5%,the fermentation temperature is 42 ℃ when can produce the good nutrition health care soybean yogurt. |
| Keywords: | eaky yogurt soybean teehnology |
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