食品科学 ›› 2003, Vol. 24 ›› Issue (2): 86-90.
• 工艺技术 • 上一篇 下一篇
彭艳, 赵谋明
出版日期:
发布日期:
PENG Yan, ZHAO Mou-Ming
Online:
Published:
摘要: 本实验主要是利用大豆替代牛奶发酵,并研究了不同替代度的豆乳发酵情况,以及添加葡萄糖、蔗糖、乳糖及脂肪等对大豆蛋白发酵的影响。
关键词: 大豆, 发酵
Abstract: Soybean could take the place of milk to ferment in this experiment. The different ratio of soybean to milk could affect the fermentation of soymilk. The addition of glucose, saccharose, lactose and fat could also affect the fermentation of soybean. On this base, the optimum conditions of soy yoghurt fermentation were made in this paper.
Key words: soybean, fermentation
彭艳, 赵谋明. 大豆蛋白替代牛奶发酵的研究[J]. 食品科学, 2003, 24(2): 86-90.
PENG Yan, ZHAO Mou-Ming. Study on Soymilk Replacement of Milk for Fermentation[J]. FOOD SCIENCE, 2003, 24(2): 86-90.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2003/V24/I2/86