|
|||||
|
|
| 发酵桃汁风味型酸豆奶的生产工艺 | |
| 引用本文： | 孙震,张灏,王文东. 发酵桃汁风味型酸豆奶的生产工艺[J]. 食品与机械, 2001, 0(3): 11-12 |
| 作者姓名： | 孙震 张灏 王文东 |
| 作者单位： | 无锡轻工大学食品学院,214036,江苏 |
| 摘 要： | 用等量的牛乳和豆乳培养基对市售酸奶制品中分离得到的保加利亚乳杆菌和嗜热链球菌加以驯化，可以提高其在豆奶环境中的产酸和繁殖能力。通过正交试验等方法探讨了发酵剂、酸豆乳主要加工工艺、发酵条件对酸豆乳质量的影响。 |
| 关 键 词： | 乳酸菌 风味型酸豆奶 桃汁 生产工艺 发酵 豆乳 |
| 修稿时间： | 2001-03-14 |
Processing technique of fermented soybean milk with tasty peach-flavor |
|
| Sun ZhenZhang HaoWang Wendong. Processing technique of fermented soybean milk with tasty peach-flavor[J]. Food and Machinery, 2001, 0(3): 11-12 | |
| Authors: | Sun ZhenZhang HaoWang Wendong |
| Affiliation: | Sun ZhenZhang HaoWang Wendong |
| Abstract: | Lactic acid bacteria separated from the commercial yogurt was tamed and suited to the environment of fermentation in soymilk gradually and its yielding-acid and reproduction abilities in the soymilk were improved. |
| Keywords: | Lactic acid bacteria Fermented soy yogurt Peach juice |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |