摘要
本研究以大豆为主要原料,经过膨化处理,将保加利亚乳杆菌(L.bulgaricus)和嗜热乳酸链球菌(Str.thermophilus)混合作为发酵剂进行乳酸发酵。用L9(34)正交实验得出最佳工艺条件,研制出了具有浓郁风味的乳酸菌发酵酸奶。
A fermented yoghurt which is produced from soybean as main material by puffing,make lactic acid fermentation with 1:1 of Streptococcus thermophilus and Lactobacillus bulgaricus as mixed leaven. The optimum technical conditions for fermentation was selected by orthogonal experiment L9(34). Finally,a fermented sour milk with tastiness of soybean was developed.
