豆酸凝乳的研制

Development of Soy Milk Yogurt

研究了以大豆为主要原料，利用嗜热乳酸链球菌和保加利亚乳杆菌混合发酵，制得无豆腥味且具有豆腐味及乳酸发酵特殊香味的大豆凝乳。

The development of soy milk made from the raw material soy with the mixed starters of streptcoccus thermophilus and lactobacillus balgricus was described.The fermented soy milk yogurt was a combined favo-rable flavour from soy milk and the lactic acid fermentation,meanwhile with almost no soy off-flavour.