| 不同乳酸菌发酵豆乳的研究进展 |
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| 引用本文： | 李程程. 不同乳酸菌发酵豆乳的研究进展[J]. 中国酿造, 2013, 32(10): 1-4. DOI: 10.3969/j.issn.0254-5071.2013.10.001 |
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| 作者姓名： | 李程程 |
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| 作者单位： | 文山学院化学与工程学院 |
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| 基金项目： | 云南省应用基础研究青年项目（2012FD059） |
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| 摘 要： | 发酵豆乳是利用单一或复合乳酸菌发酵制成的一种类似于酸奶的健康饮品。乳酸菌发酵豆乳可以极大程度的降低豆腥味，延长保藏期，还可以保留豆乳的营养价值，同时乳酸菌还可以调节人体肠道的微生态平衡，是一种价格低廉，功能丰富的健康饮品。该文对发酵豆乳的营养保健功能及发酵菌株形式进行了综述。
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| 关 键 词： | 发酵豆乳 乳酸菌 健康饮品 |
Research progress on fermented soymilk with different lactic acid bacteria |
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| LI Chengcheng. Research progress on fermented soymilk with different lactic acid bacteria[J]. China Brewing, 2013, 32(10): 1-4. DOI: 10.3969/j.issn.0254-5071.2013.10.001 |
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| Authors: | LI Chengcheng |
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| Affiliation: | College of Chemical andEngineering,Wenshan College |
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| Abstract: | Fermented soy yogurt is a kind of product fermented by single or several kinds of lactic acid bacteria. It is a kind of nutritional and healthy drink. Soymilk fermented by lactic acid bacteria can not only greatly improve the beany flavor, preservation and other issues, but also retain the nutri- tional value of soy milk at a great degree. Meanwhile, it increases the regulation of lactic acid bacteria on human intestinal, also offers cheap plant protein drinks for milk lack areas. Fermented soymilk nutrition, health function and fermentation strains were reviewed in this acticle. |
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| Keywords: | fermented soymilk lactic acid bacteria functional drinks |
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