摘要
对双歧杆菌菌种发酵大豆酸乳的可行性进行了研究 ,并对开发大豆酸乳的生产工艺及各种主要影响因素作了进一步探讨。实验结果证明 :只要做好菌种的驯化工作和选择合适的工艺技术参数 。
The feasibility of fermentation of soybean yoghurt has been studied in this thesis.The technological parameters and the maj or affected factors have been investigated in detail.The experiments prove:The f ermentation of soybean yogurt using bifidobacteria is feasible completely,so lon g as the acclimatization work of bacteria and the selecting technological parame ters appropriately.
出处
《中国酿造》
CAS
北大核心
2001年第5期39-40,42,共3页
China Brewing
