摘要
以大豆作为原料,经混合乳酸菌发酵制备活性乳酸菌保健饮品。按照正交试验方案,确定了该产品制作的主要工艺参数为豆水比1∶10、接种量4%、培养温度40℃、发酵3h,产品口感细腻、香味浓郁。
It obtained a series of yoghurt by the soybeans as main materials, L.bulgaricus, and Str.themophilus mix as the fermented seed. By the orthogonal test, the development focuses on the processing technology and formula of lactic acid fermented soybeans yoghurt. The taste of the beverage is delicious and sweet-scented.
出处
《食品科技》
CAS
北大核心
2007年第1期160-162,共3页
Food Science and Technology
关键词
豆浆
凝固型
乳酸菌
soybean milk
lactic acid bacteria
solidified fermented milk
