| SOD酸豆奶的研制 |
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| 引用本文： | 张雁凌.SOD酸豆奶的研制[J].农产品加工．学刊,2008(10). |
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| 作者姓名： | 张雁凌 |
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| 作者单位： | 吉林工程技术师范学院,生物与食品工程学院,吉林,长春,130052 |
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| 摘 要： | 研究不同豆奶配比条件下酸奶的品质和口感。采用正交实验,选择出最佳实验方案来制作SOD型酸豆奶。发酵后加入SOD,可使酸奶中的SOD保持最大的活性。
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| 关 键 词： | 超氧化物歧化酶 酸豆奶 大豆 |
Research on the Production Technology of SOD Sour Fermented Bean Curd |
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| Zhang Yanling.Research on the Production Technology of SOD Sour Fermented Bean Curd[J].Nongchanpin Jlagong.Xuekan,2008(10). |
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| Authors: | Zhang Yanling |
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| Institution: | Zhang Yanling (College of Biology , Food Engineering,Jilin Teacher\'s Institute of Engineering , Technology,Changchun,Jilin 130052,China) |
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| Abstract: | This article studies the different proportion of milk and soybean milk compared to the product of sour fermented bean curd. Adopting orthogonal test,selecting the best experimental plan to manufacture the SOD sour fermented bean curd. Adding SOD into the sour fermented bean curd after fermentation could maintain a high enzyme activity. |
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| Keywords: | super-oxide dismutase sour fermented bean curd soybean |
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