| 冷冻型乳酸发酵豆奶的研制 |
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| 引用本文： | 王林山.冷冻型乳酸发酵豆奶的研制[J].粮食与食品工业,2004,11(4):37-39. |
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| 作者姓名： | 王林山 |
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| 作者单位： | 漯河职业技术学院,漯河,462002 |
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| 摘 要： | 以豆浆为培养基 ,接种保加利亚乳杆菌和嗜热链球菌工作发酵剂 ,混合发酵 ,再将富含活性菌的发酵豆乳按比例替代冰淇淋中的乳制品 ,经老化、凝冻、速冻的方法制成冷冻型发酵豆奶。
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| 关 键 词： | 乳酸菌 发酵豆乳 老化 冷冻 |
| 文章编号： | 1672-5026(2004)04-0037-03 |
| 修稿时间： | 2004年8月18日 |
Research on freezing fermented soybean yoghurt |
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| Wang Linshan,Luohe Vocational and Technical College.Research on freezing fermented soybean yoghurt[J].Cereal and Food Industry,2004,11(4):37-39. |
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| Authors: | Wang Linshan Luohe Vocational and Technical College |
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| Affiliation: | Luohe 462002 |
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| Abstract: | The method of making freezing fermented soybean yoghurt is introduced, which is adding L.bulgaricus and Str.Thermophilus to the substrate of soya-bean milk, mixing and fermenting, fermenting the rich in active fungus bean milk, substituting the dairy produce in ice cream pro rata, then aging, congealing and quick freezing. |
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| Keywords: | lactic acid fungus fermented soybean yoghurt aging refrigeration |
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