豆酸凝乳的研制

研究了以大豆为主要原料，利用嗜热乳酸链球菌和保加利亚乳杆菌混合发酵，制得无豆腥味且具有豆腐味及乳酸发酵特殊香味的大豆凝乳。

Development of Soy Milk Yogurt

The development of soy milk made from the raw material soy with the mixed starters of streptcoccus thermophilus and lactobacillus balgricus was described.The fermented soy milk yogurt was a combined favo-rable flavour from soy milk and the lactic acid fermentation,meanwhile with almost no soy off-flavour.