摘要
对凝固型大豆酸奶工艺设计进行探讨。实验结果表明,豆乳与牛乳的质量比为1∶1,蔗糖添加量为9%,发酵剂的接种量为5%,发酵温度为42℃时,能够生产色、香、味俱佳的营养保健型大豆酸奶。
This article earries on the diseussion to the caky soybean yogurt teehnologieal design, the experimental results indieared the soybean milk and milk 1 ： 1, sucrose recruitment is 9%, the fermentation medieinal preparation meets type and quantity 5%, the fermentation temperature is 42 ℃ when can produee the good nutrition health care soybean yogurt.
出处
《农产品加工（下）》
2007年第10期53-54,57,共3页
Farm Products Processing
