摘要
主要通过实验筛选出在核桃、大豆等植物蛋白中适宜生长且产酸产香良好的乳酸菌种,研究出复合植物蛋白原料的最佳配比与最适接种量,经过发酵、调配,研制出品质达标的核桃乳酸菌饮料。
In this paper the preparation of the fermented walnut milk was introduced. By screening strains which has best Lactic acid producing ability and flavor charac- teristics in the walnut and soybean, the best ratio for raw materials and the suitable inoculum were determined. Qualified walnut fermented milk was produced through fermentation and blending.
出处
《食品工程》
2010年第1期17-18,23,共3页
Food Engineering
关键词
核桃
原料配比
多菌种筛选
walnut
raw material ratio
screening of stains
