| 乳酸发酵杏仁豆奶的研制 |
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| 引用本文： | 郝林,冀满祥.乳酸发酵杏仁豆奶的研制[J].山西农业大学学报(自然科学版),1993,13(1):42-45. |
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| 作者姓名： | 郝林 冀满祥 |
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| 作者单位： | 山西农业大学食品系，山西农业大学食品系，山西农业大学食品系，山西农业大学食品系，山西农业大学食品系 太谷，030801，太谷，030801，太谷，030801，太谷，030801，太谷，030801 |
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| 摘 要： | 乳酸发酵杏仁豆奶是在利用加热和碱处理方法制豆奶的基础上,添加适量的杏仁奶,再经过乳酸发酵而制成的一种类似酸豆奶的产品,该产品具有营养价值高,感官性状明显优于酸豆奶的特点,是一种集杏仁、豆奶和乳酸发酵饮料各自优点于一身的新型营养保健食品。
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| 关 键 词： | 乳酸发酵 杏仁奶 豆奶 发酵剂 |
STUDIES AND MAKING OF LACTIC ALMOND—SOYBFAN MILK |
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| Hao Lin Ji Manxang Hao Liping She Xiaodong Wang Peng.STUDIES AND MAKING OF LACTIC ALMOND—SOYBFAN MILK[J].Journal of Shanxi Agricultural University,1993,13(1):42-45. |
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| Authors: | Hao Lin Ji Manxang Hao Liping She Xiaodong Wang Peng |
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| Institution: | Shanxi Agricultural University Taigu Shanxi China |
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| Abstract: | Lactic almond—soybean milk,like lactic soybean milk.is produced by first making the soy- bean milk (from heat and alkali treatment),then adding the proper amount of almond milk,and finally fermenting it using lactic acid.This product is of high nutritive value and is obviously su- perior to lactic soybean milk in appearance and task.It is a mew kind of nutrious and healthy food with an the advantages of almond,soybean milk and lactic acid fermented drinks. |
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| Keywords: | Fermentation Almond milk Soybean milk Starter |
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