摘要
大豆酸奶是以大豆、鲜牛奶、白砂糖为原料 ,经保加利亚乳酸杆菌发酵而成的一种高蛋白、低脂肪营养保健饮品 ,具有延年益寿防衰老的保健作用。本文详细介绍了大豆酸奶的生产工艺 ,并对大豆酸奶的营养成分进行了测定。
Nutritional soybean yogurt, with a low fat content, a high protein (amino acid)content, and a variety of trace elements and vitamins, was made by using soybean milk, raw milk and sugar, through inoculating with L. Bulgaricu, and processing conditions were introduced in detail.The final products maintained a light yellow color and improved flavor,taste, nutrition value and functions of nutrition and health care.
出处
《中国乳品工业》
CAS
北大核心
2000年第5期26-28,共3页
China Dairy Industry
关键词
酸奶
大豆蛋白
发酵
营养保健功能
yogurt
soybean protein
fermentation
functions of nutrition and health care
