| 发酵豆奶饮料的生产工艺和营养研究 |
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| 引用本文： | 黄书铭. 发酵豆奶饮料的生产工艺和营养研究[J]. 饮料工业, 1998, 1(3): 12-15 |
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| 作者姓名： | 黄书铭 |
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| 作者单位： | 蚌埠高等专科学校食品工程系 |
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| 摘 要： | 通过以大豆为原料，对大豆中的腥味去除和混合发酵菌剂等工艺的探讨，研制出口感和质量上乘，营养丰富的发酵性酸豆奶。
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| 关 键 词： | 大豆 混合发酵菌剂 发酵豆奶 营养 工艺 饮料 |
Study on the processing technology and nutrition of fermented soybean milk drink |
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| Huang Shuming Food Engineering Department,Bengbu Higher College Bengbu . Study on the processing technology and nutrition of fermented soybean milk drink[J]. Beverage Industry, 1998, 1(3): 12-15 |
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| Authors: | Huang Shuming Food Engineering Department Bengbu Higher College Bengbu |
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| Affiliation: | Huang Shuming Food Engineering Department,Bengbu Higher College Bengbu 233030 |
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| Abstract: | This experiment studied the removal of soybean pungent taste and the processing of mixed fermenting agents used in the drink. The fermented soybean drink is of good nutrition and flavour. |
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| Keywords: | soybean mixed fermenting agent fermented soybean milk nutrition |
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