| 影响酸豆奶品质因素的研究 |
| |
| 引用本文： | 芦耀环,刘月明,张丽.影响酸豆奶品质因素的研究[J].山西农业大学学报(自然科学版),1995(2). |
| |
| 作者姓名： | 芦耀环 刘月明 张丽 |
| |
| 作者单位： | 山西农业大学食品科学系，大同市土畜产公司 |
| |
| 摘 要： | 作者在酸豆奶发酵过程中，选用了乳酸菌混合菌种的三种不同比例、三种发酵温度、三种发酵时间，采用三因素三水平的正交试验设计。试验结果表明，嗜热链球菌与保加利亚乳酸杆菌比例为２：１，发酵温度为４３±１℃、发酵时间为６小时，酸豆奶的品质最好。从而筛选出了最佳组合，为生产优质酸豆奶提供了科学依据。
|
| 关 键 词： | 酸豆奶，品质，因素 |
STUDY ON INFLUENCING SOY YOGURT QUALITY FACTORS |
| |
| Lu Yaohuan et al..STUDY ON INFLUENCING SOY YOGURT QUALITY FACTORS[J].Journal of Shanxi Agricultural University,1995(2). |
| |
| Authors: | Lu Yaohuan |
| |
| Abstract: | There fermenting temperatures,times,and proportions of Bacterium acidi lacitci,Streptococcus thcrmophilus and lactobacillus bulgaricul were chosen to determine the best conditions for fermenting soy yogurt.The results showed that soy yogurt was best when the ferminting temperature was 43±1℃,the time period was 6 hours and streptococcus thermophilus and lactobaillus bulgaricus were combined at a ration of 2: 1.It provided a scientific basis for producing high quality soy yogurt. |
| |
| Keywords: | Soy Yogurt Quality Factors |
| 本文献已被 CNKI 等数据库收录！ |
