摘要
研究采用嗜酸乳杆菌和传统菌混合发酵制作酸豆乳的工艺,探讨在培养基中添加半胱氨酸对提高嗜酸乳杆菌在发酵酸豆乳成品中存活力的影响。结果表明,半胱氨酸的添加量为5%时,嗜酸乳杆菌存活力最高,酸豆乳的口味较好,所含必需氨基酸较其他高蛋白食物更接近理想含量。
In this paper, Lactobacillus acidophilus and traditional lactic acid bacteria were used to make fermented bean yogurt. Effect of adding cysteine in culture medium on enhancing vialbility of probiotics was studied. The experimental results show： adding 5% cysteine could protest probiotics the best. The flavor of fermented bean yogurt was better, The nutritive value of fermented bean yogurt was improved greatly.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期88-89,共2页
Science and Technology of Food Industry
