| 发酵酸豆乳碳酸饮料的研制 |
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| 引用本文： | 王勇,孙洪斌,马毓霞. 发酵酸豆乳碳酸饮料的研制[J]. 饮料工业, 2001, 4(1): 17-20 |
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| 作者姓名： | 王勇 孙洪斌 马毓霞 |
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| 作者单位： | 吉林省农业科学院农副产品加工中心吉林公主岭136100 |
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| 摘 要： | 以大豆为主要原料，研制出一种清凉爽口，高蛋白，具有发酵乳清香和营养水平的发酵酸豆乳碳酸饮料，重点探讨了增稠剂、乳化剂的选择及不同气容量对该饮料的影响。
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| 关 键 词： | 酸豆乳 发酵 碳酸饮料 生产技术 |
| 修稿时间： | 2000-09-19 |
The production of fermented sour soybean milk carbonated drink |
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| Wang Yong,Sun Hongbin,Ma Yuxia. The production of fermented sour soybean milk carbonated drink[J]. Beverage Industry, 2001, 4(1): 17-20 |
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| Authors: | Wang Yong Sun Hongbin Ma Yuxia |
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| Affiliation: | Wang Yong Sun Hongbin Ma Yuxia Agricultural By-Products Processing Center,Jilin Provincial Academy of Agricultural Sciences Gongzhuling,Jilin 136100 |
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| Abstract: | A fermented sour soybean milk carbonated drink featured by refreshing function, high protein content, and the pleasant flavour and nutritional value of fermented milk is made from soybean. In the article, the selection of thickeners and emulsifiers and the effect of different gas volume on the drink are focused on. |
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| Keywords: | sour soybean milk fermentation carbonated drink |
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