| 细菌纤维素在发酵植物蛋白冰淇淋中的应用 |
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| 引用本文： | 邵伟,唐明,黎姝华,熊泽. 细菌纤维素在发酵植物蛋白冰淇淋中的应用[J]. 食品科学, 2002, 23(8): 167-169 |
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| 作者姓名： | 邵伟 唐明 黎姝华 熊泽 |
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| 作者单位： | 三峡大学生物工程研究所 |
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| 基金项目： | 宜昌市科委2001年重点资助项目(01A1014) |
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| 摘 要： | 以乳酸菌发酵豆乳制取的酸豆奶为原料,配以其他辅料,再将通过醋酸菌的培养制得细菌纤维素添加其中,加工制成风味独特的富含细菌纤维素的植物蛋白冰淇淋,营养丰富,又具多重保健功能。
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| 关 键 词： | 细菌纤维素 发酵酸豆奶 冰淇淋 |
Study on Application of Bacterial Cellulose in Fermented Soy Milk Ice Cream |
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| SHAO Wei,TANG Ming,LI Shu-Hua,XIONG Ze. Study on Application of Bacterial Cellulose in Fermented Soy Milk Ice Cream[J]. Food Science, 2002, 23(8): 167-169 |
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| Authors: | SHAO Wei TANG Ming LI Shu-Hua XIONG Ze |
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| Abstract: | The fermented soy milk was used as raw material to be combined with the other ingredients and bacterial cellulosewhich was obtained by cultivating acetic acid bacteria and then processed t into the uniquely tasted fermented soy milk icecream.It was rich in cellulose and nutrition and had multi health functions. |
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| Keywords: | Bacterial cellulose Fermented soy milk Ice cream |
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