冷冻型乳酸发酵豆奶的研制

Research on freezing fermented soybean yoghurt

以豆浆为培养基 ,接种保加利亚乳杆菌和嗜热链球菌工作发酵剂 ,混合发酵 ,再将富含活性菌的发酵豆乳按比例替代冰淇淋中的乳制品 ,经老化、凝冻、速冻的方法制成冷冻型发酵豆奶。

The method of making freezing fermented soybean yoghurt is introduced, which is adding L.bulgaricus and Str.Thermophilus to the substrate of soya-bean milk, mixing and fermenting, fermenting the rich in active fungus bean milk, substituting the dairy produce in ice cream pro rata, then aging, congealing and quick freezing.