| 双歧活性菠萝酸豆乳加工工艺的研究 |
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| 引用本文： | 李书国,陈辉,李雪梅. 双歧活性菠萝酸豆乳加工工艺的研究[J]. 食品科学, 2000, 21(10): 36-39 |
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| 作者姓名： | 李书国 陈辉 李雪梅 |
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| 作者单位： | 河北科技大学食品科学与工程系,050018 |
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| 摘 要： | 研究了以大豆、鲜牛奶为主要原料，配以蔗糖、异麦芽低聚糖、葡萄糖、蜂蜜及菠萝果浆等，通过两歧双歧杆菌和嗜热链球菌发酵制备新双歧活性酸豆乳的加工工艺，并探讨了基料的配制及主辅发酵剂接种比例对产品质量的影响。
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| 关 键 词： | 双歧杆菌 活性酸豆乳 混合发酵 菠萝果浆 配制 |
Study on Processing Technology of Bifido yoghurt Soybean Milk |
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| Li Shuguo et al.. Study on Processing Technology of Bifido yoghurt Soybean Milk[J]. Food Science, 2000, 21(10): 36-39 |
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| Authors: | Li Shuguo et al. |
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| Affiliation: | Li Shuguo; et al |
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| Abstract: | This paper studied the processing technology of a new style bifido-yoghurt soybean milk by mixing soybean milk and cotw's milk as main materials with other ingredients such as sucrose isomaltooligosaccharide glucose etc. with B.bifidum and S.thermophilus fermentation .The optimum ratio of B.bifidum to S.thermophilus on fermenting time and quality of final product was discussed. |
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| Keywords: | B.bifidum Bifido-Yoghurt made of soybean Mixed fermentation Pine apple pulp |
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