Study on Preparation the Soybean Molasses Bifidobacterium Yogurt

Abstract

Abstract: This paper was studied soybean molasses that are added as catalyst for research the effect of the sensory quality and pH values on yogurt products, preliminary soybean molasses that are explored in the application of bifidobacterium healthful yogurt. Test results showed when adding fermentation starter 7ml, 5-7g sugar, soybean molasses 2g in 100ml pure milk, better sensory quality soybean molasses bifidobacterium yogurt products were available. The changing of pH values was linked closely with the the added volume of molasses and sugar. It is feasible to add soybean molasses as bifidobacterium factors in the application of certain bifidobacterium yogurt.

Key words: soybean molasses, bifidobacterium, yogurt, sensory quality, pH value

ZHANG Min, Guo-Shun-Tang. Study on Preparation the Soybean Molasses Bifidobacterium Yogurt[J]. FOOD SCIENCE, 2006, 27(10): 649-652.

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Study on Preparation the Soybean Molasses Bifidobacterium Yogurt

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