【摘要】 以薏苡仁、大豆为原料 ,研制薏苡酸奶 ,探讨其工艺。实验表明 :采用一定的配方 ,经双菌发酵可缩短发酵时间 ,同时酸奶口感好 ,营养价值高。更多还原

【Abstract】 A yoghurt was produced from Coix lacryma_jobi kernel and soybean.The results of the experiment concerning the technology indicated that the product offering pleasant mouthfeel and high nutritional value could be made by double bacterium fermentation in a shorter period of time.更多还原