摘要
以大豆为主要原料,经过瞬时高温热处理,用1∶1保加利亚乳杆菌和嗜热链球菌混合作为发酵剂进行乳酸发酵。用试验得出最佳脱腥条件,即在总浓度为0.15%的食盐与碳酸钾混合溶液中浸泡8h,豆乳与牛奶的比例为40∶60时脱腥效果最好。
Soybean was used as the main raw material through experimental instantaneous high-temperature heat treatment. Lactobacillus bulgaricus and streptococcus thermophilus mixed with the ratio of 1 ： 1 was used as leavening to make lactic acid fermentation. The optimum deodorization condition is as follows, the concentration 0. 15% of salt and potassium carbonate mixed solution, 8 hours, the ratio of soya-bean milk 40 ： 60.
出处
《粮食与食品工业》
2012年第3期25-26,34,共3页
Cereal & Food Industry
关键词
大豆
酸豆乳
脱腥
工艺优化
soybean
soybean yoghurt
deodorization
process optimization
