摘要
以大豆为原料，添加草莓汁，经乳酸菌发酵制作发酵草莓汁酸豆奶，研究了草莓汁的添加量等因素对产品质量的影响，并确定最适配方及工艺．
The fermented bean milk drink was made through lactic acid bacterium fermentation of juice extracted from the soybean and strawberry.The volumes of strawberry juice and the other main factors affecting the quality of the product were studied.The best fomulation and technology were decided.
出处
《山东师范大学学报（自然科学版）》
CAS
1998年第1期78-81,共4页
Journal of Shandong Normal University(Natural Science)
关键词
草莓汁
豆奶
乳酸菌发酵
strawberry juice
bean milk
lactic acid bacterium fermentation
