【摘要】 以黑豆和鲜牛乳为主要原料,黑豆经浸泡、磨浆、灭酶、调配、杀菌和发酵而成黑豆酸乳。确定的最佳发酵条件为:白砂糖80gL,豆浆∶鲜奶(质量比)=60∶40,接种量30gL,发酵温度44℃。更多还原

【Abstract】 Using black-soybean and milk as the main materials,the black-soybean yoghurt was produced by marinating,plasm-grinding,destroying enzyme,adjusting,sterilizing and fermenting. The optimal fermenting conditions include 80 g L sugar,60 ∶ 40 mass ratio of soybean and milk 30 g L inoculated quantity and 44 ℃ for fermentation.更多还原