摘要
大豆中含有人体所必需的生理活性物质,而银耳多糖又有药用价值,如果将二者结合起来,对人们的身体健康将会有很大的帮助。研究银耳多糖对豆奶发酵影响时发现豆奶中添加10%银耳多糖、3%蔗糖、15%纯牛奶和25%的酸牛奶,在40-42℃下发酵7h,制得的酸豆奶不仅营养价值高,风味好,而且组织细腻、凝固性好。
Soybean contains physiologically-active substances that are necessary for the human body, and tremmellan has high medicinal value. It would be beneficial to people＇s health to combine these two things. The influence of tremmellan on the fermentation of soy milk was studied. The results showed that 10% tremmellan, 3% sucrose, 15% milk and 25% yoghourt were added to soy milk, which was then fermented at 40-42℃ for 7 h to give acidophilus soy milk that was featured by high nutritional value, nice flavour, tender texture and satisfactory curding.
出处
《饮料工业》
2007年第3期32-37,共6页
Beverage Industry
关键词
银耳多糖
豆奶
发酵
影响
tremmellan
soy milk
fermentation
influence
