摘要
以大豆为主料,复合部分牛奶及其他物质,并利用益生菌的发酵作用制成了一种搅拌型大豆益生菌复合酸奶。同时研究了大豆的处理方法、菌种的驯化方法、加工工艺及操作要点,采用L9(34)正交实验得出最佳生产工艺条件。
Astirred soybean probiotics composite yogurt was made by the fermentation of probiotics with soy- based materials, some milk and other substances, and meanwhile providing the method of soybean treatment and domesticated strains, processing technics and operating points, and drawing a optimal production technology conditions by L9（3^4） orthogonal experiments.
出处
《食品科技》
CAS
北大核心
2009年第3期95-98,共4页
Food Science and Technology
基金
河南省科技厅重大科技攻关项目(0222010600)
关键词
大豆
益生菌
复合酸奶
生产工艺
soybean
probiotics
composite yogurt
production technology
