【摘要】 以橙汁、黄豆浆为原料,进行乳酸菌发酵,制得保健食品发酵橙汁酸豆奶。通过正交法确定了发酵工艺参数,筛选出最优组合。实验结果表明：豆奶中加入15%橙汁、7%蔗糖和4%混合发酵剂(St：Lb=2：1),在40℃下发酵4h,制得的发酵奶色香味甚佳,具有营养保健功能。更多还原

【Abstract】 The health care beverage orange-juice soybean yogurt was fermented with lactobacilli by using the raw materials of fresh orange-juice and soybean milk.The fermentation technological parameter was determind by means of orthogonal experimental design and the products of optimum combination were screened.The results demonstrated that the yogurt fermented was good in colour,smell and taste and had nutritive function under fermentation at 40℃for 4h when added 15% fresh orange-juice,7% sucrose and 4% mixed fermented agent(St:Lb=2:1)to soy- bean milk.更多还原