乳酸菌在豆酸奶冻干粉中的存活状况初探

Research on the survival of lactobacillus in the freeze-dry soy yoghurt

从冷冻干燥的角度,初步探讨乳酸菌在冻干豆酸奶中的存活性问题,为这一具有多样生理活性的植物蛋白原料的利用开辟一条新的思路。

Survival of lactobacillus in the freeze-dry soy yoghurt has been studied in this paper, the results provided a reference for the utilization of the functional plant protein.