摘要
对比研究了几种食品强化剂对发酵豆乳质量的影响.试验结果表明,葡萄糖酸钙、三聚磷酸钠、维生素A、维生素D可促进保加利亚乳杆菌和嗜热链球菌的生长,提高发酵豆乳的质量.
The influences of added kinds of food strengtheners on the ,quality of fermented soybean, milk were compared. The results showed that adding Calcium, glconate Sodium polyphosphate, vitamin A and vitamin D can promote the growth of mixed cuhures of L. bulgaricus and S. thermophilus and improve the quality of fermented soybean milk.
出处
《佳木斯大学学报（自然科学版）》
CAS
2006年第1期133-135,共3页
Journal of Jiamusi University：Natural Science Edition
关键词
食品强化剂
发酵豆乳
质量
food strengthener
fermented soybean milk
quality
