摘要
酸豆奶是以豆奶代替牛奶用乳酸菌发酵生产的酸凝豆奶食品．酸度可达40°T，pH值至3．5，凝乳状态好，酸豆奶对大肠杆菌、金色葡萄球菌的生长有明显的抑制作用．
Acid soya-bean milk is acid coagulated soya-bean milk food produced by lactic acid bacteria ferment with soya-bean milk replacing milk. Acidity can be up 40°T,pH value to 3.5,state of coagulating is good. It has a clear restraining effect to the growth of colibacillus and golden staphlococcus.
出处
《温州师范学院学报》
1998年第6期69-71,共3页
Journal of Wenzhou Teachers College(Philosophy and Social Science Edition)
关键词
豆奶
酸豆奶
乳酸菌发酵
性质
soya-bean milk acid soya-bean milk lactic acid bacteria
