摘要
探讨了芹菜汁酸豆奶的工艺,并采用正交试验确定芹菜汁酸豆奶的最佳发酵条件,结果为:保加利亚乳杆菌(Lactobacillusbulgaricus)嗜热链球菌(Streptococcusthermophilus)=1:1,接种量为4%,芹菜汁添加量为10%,脱脂乳粉的添加量10%,发酵温度40℃,发酵时间5h。
The technology of fermented soybean milk containing celery juice was studied. The best fermented condition was determined by orthogonal test. The result indicate： （Lactobacillus bulgaricus：Streptococcus thermophilus）=1 ： 1, inoculation quantity was 4 %, celery juice was 10 %,the defatted milk was 10 %, fermented temperature 40 ℃, fermented time 5 h.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期152-154,共3页
Food Research and Development
关键词
芹菜汁
酸豆奶
发酵
工艺
celery juice
fermented soybean milk
ferment
technology
