| 凝固型酸豆奶的研制 |
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| 引用本文： | 李大鹏,高玉荣,张慧玲. 凝固型酸豆奶的研制[J]. 农产品加工．学刊, 2005, 0(5): 31-33 |
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| 作者姓名： | 李大鹏 高玉荣 张慧玲 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 以大豆为主要原料,对驯化的乳酸菌种进行发酵,制成营养丰富和酸甜适中的酸豆奶。研究大豆的处理方法、菌种的驯化方法和加工工艺及操作要点,得到酸豆奶的发酵条件为:接种量为5%,蔗糖加入量为7%,发酵温度为42℃,发酵时间为4h。
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| 关 键 词： | 菌种的驯化 正交实验 酸豆奶 |
| 文章编号： | 1671-9646(2005)05-0031-03 |
| 修稿时间： | 2005-08-16 |
Study of Solidified Soybean Yoghurt |
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| Li Dapeng,Gao Yurong,Zhang Huiling. Study of Solidified Soybean Yoghurt[J]. Nongchanpin Jlagong.Xuekan, 2005, 0(5): 31-33 |
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| Authors: | Li Dapeng Gao Yurong Zhang Huiling |
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| Abstract: | Nutritious and flaveringing soybean yoghurt made with tamed lactobacillus. The paper study the methods of soybean processing technology and taming strain,processing of soybean yoghurt. The fermenting conditions of soybean yoghurt were as follows:the amount of adding sucrose 7 %,inoculation amount 5 %,fermenting temperature 42 ℃,fermenting 4 h. |
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| Keywords: | tamed strain orthogonal experiment soybean yoghurt |
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