SOD酸豆奶的研制

Research on the Production Technology of SOD Sour Fermented Bean Curd

研究不同豆奶配比条件下酸奶的品质和口感。采用正交实验,选择出最佳实验方案来制作SOD型酸豆奶。发酵后加入SOD,可使酸奶中的SOD保持最大的活性。

This article studies the different proportion of milk and soybean milk compared to the product of sour fermented bean curd. Adopting orthogonal test, selecting the best experimental plan to manufacture the SOD sour fermented bean curd. Adding SOD into the sour fermented bean curd after fermentation could maintain a high enzyme activity.