| 新型大豆食品——大豆酸凝乳的研制 |
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| 引用本文： | 俞国銧,梁小武,李梅青,费翔. 新型大豆食品——大豆酸凝乳的研制[J]. 食品与生物技术学报, 1988, 7(2) |
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| 作者姓名： | 俞国銧 梁小武 李梅青 费翔 |
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| 作者单位： | 无锡轻工业学院食品工程系(俞国銧，梁小武，李梅青)，无锡轻工业学院食品工程系(费翔) |
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| 摘 要： | 以大豆为原料,在适当的工艺条件下,用嗜热乳酸链球菌及保加利亚乳杆菌混和发酵,制得的大豆酸凝乳基本无豆腥味。进行了风味改善的初步尝试,产品进行了感观评定,理化分析及微生物试验。
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| 关 键 词： | 大豆酸凝乳 均质 去腥 发酵 |
THE STUDIES ON THE NEW SOYBEAN FOOD--SOYMILK YOGHURT |
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| Yu Guoguang,Liang xiaowu,Li Meiqing. THE STUDIES ON THE NEW SOYBEAN FOOD--SOYMILK YOGHURT[J]. Journal of Food Science and Biotechnology, 1988, 7(2) |
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| Authors: | Yu Guoguang Liang xiaowu Li Meiqing |
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| Affiliation: | Yu Guoguang; Liang xiaowu; Li Meiqing |
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| Abstract: | This paper describes the preparation of the soymilk yoghurt from soybean in the proper processes, which is fermentated by Streptococcus Thermophilus (IFFI-6038) and lactobacill-us Bulgaricus(IFFI-6047) The product almost has no unpleasant flavor but pleasant flavor and the aroma by lactic acid bacteria fermentation. In addition, the experiment of flavor improved, the sensory evalution, the analysis of the products including microbic examination are studied |
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| Keywords: | soymilk yoghurt uniformity removing odd flavor fermentation |
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