凝固型发酵酸豆奶新工艺探讨

【摘要】 本文以大豆为主要原料,用驯化的乳酸菌种进行发酵制成营养丰富、酸甜适中的酸豆奶。研究了大豆的处理方法、菌种驯化方法、加工工艺及操作要点;得到酸豆奶的发酵条件为:蔗糖加入量为8％,接种量为5％,发酵温度42℃,发酵时间4h。更多还原

【Abstract】 nutritious and flavoring soybean yoghurt made with fermented method in which lactobacillus is tamed. The paper study the methods of taming strain and soybean processing technology, fermenting condition of soybean yoghurt were as follows: sucrose 8% , inoculation amount 5% , fermenting temperature 4℃ , fermenting time 4 hours.更多还原