【摘要】 大豆酸奶工艺设计的实验结果表明,豆乳与牛乳的质量比为3∶4,果葡糖浆与蔗糖混合添加量为9%,以保加利亚杆菌和嗜热链球菌的混合菌(1∶1)种作为发酵剂,接种量为4%,发酵温度为43℃,发酵3h后,再配以甜玉米汁,能够生产玉米香味的营养保健型大豆酸奶。更多还原

【Abstract】 The technological design of soybean yoghurt was discussed.The experimental results indicated that the nutritional and healthy soybean yoghurt with corn flavor could be produced by fermentation at 43℃ for 3 h when the mass ratio of soybean milk and milk was 3:4,the adding amount of high fructose syrup and sucrose was 9%,the mixture of Lactobacillus bulgaricus and Streptococcus themophilus(1∶1) was used as starter,the innoculum was 4%,and the sweet corn juice was added.更多还原