摘要
介绍了大豆酸奶的营养保健功能,对大豆酸奶的常用原料、菌种、加工工艺及其配方进行了评述,提出了目前生产必需注意的问题以及扩大该产品应用面的紧迫性。
The nutritional and health care function,the common raw materials and bacteria used,and the processing technology and so on of soybean-based yogurt were recommend.Matters needing attention in its production and the urgency of expending application at present were put forward.
出处
《粮油食品科技》
2005年第2期2-3,共2页
Science and Technology of Cereals,Oils and Foods
关键词
大豆酸奶
营养保健
现状
soybean-based yogurt
nutritional and health care function
actualities
