| 酸豆奶可接受性影响因素的研究 |
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| 引用本文： | 曹卫华,夏红.酸豆奶可接受性影响因素的研究[J].冷饮与速冻食品工业,2001,7(1):8-9. |
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| 作者姓名： | 曹卫华 夏红 |
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| 作者单位： | 苏州农业学校, |
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| 摘 要： | 对影响酸豆奶可接受性的因素进行了研究，结果表明，大豆经沸水煮6min，再用0．5％的NaHCO3溶液浸泡12h后可基本消除豆腥味，在豆浆中加入9％的蔗糖，灭菌冷却后接种乳酸菌，经发酵后生产出酸豆奶，其感官质量好，可接受性强。
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| 关 键 词： | 酸豆奶 可接受性 影响因素 豆腥味 大豆 |
| 文章编号： | 1007-0818(2001)01-0008-03 |
| 修稿时间： | 2000年12月18 |
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| Abstract.AAAAAAAAAA[J].Beverage & Fast Frozen Food Industry,2001,7(1):8-9. |
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| Authors: | Abstract |
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| Abstract: | The factors of influencing acceptance of fermented soybean milk were researched. The result made known that soybean,boiled in boiling water by 6 minutes and soaked in 0.5% of NaHCO3 solution by 12 hours could eliminate the foul smell of fish.In soybean milk entered 9% of cane sugar,then disinfected,made cool,inoculated lactic acid bacteria and fermented,the short for quality and acceptance were all very good. |
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