摘要
采用整粒大豆沸水处理脱除豆腥工艺可生产出高蛋白、无豆腥味的豆奶．生产酸豆奶必须有专用菌种。在本试验中，赖氏乳酸菌是所选用菌株中较理想豆奶发酵菌，其发酵条件为；蔗糖添加量4％，接种量4％，32℃恒温培养12小时，产品PH值为43，乳酸含量0．43％。
Boillng whole beans can completly remove beany flavor fromsoybeans- Soy yo-ghurt requires special strains of Lactic acid bateriato work on. In our study 4% cane surgarand 4% Lactobacillus Leichmanniiwere added to soybean milk, then the mixture was fer-mented at 32 ℃ for12 hrs. In the final product, the PH was 4. 3, and the content of Lacti-cacid was about 0. 43 percent.
出处
《塔里木农垦大学学报》
1997年第1期34-40,共7页
Journal of Tarim University of Agricultural Reclamation
关键词
豆奶
乳酸发酵
脱腥
Lactic acid fermentation, Soy milk, Removing beany flavor
