摘要
本文对会有活性乳酸菌的乳酸发酵豆奶饮料的主要工艺条件和配方进行了探讨，通过对菌种的筛选、酸味剂和欧度的选择、整合剂的筛选、稳定性因素正交试验等方面进行试验后，确定了切实可行的生产方案，成功地将乳酸发酵技术应用于大豆蛋白饮料的加工之中。
In this paper, we studied the processing technology and the best prescriptions of soybean beverage. The strainof Lactic Acid Bacteria, acidity agent, acidity of the beverage, and chelator were selected, And orthogonal test ofstability factor was fermentation was utilized successfully of soybean protein beverage.
关键词
活性乳酸菌
配方
发酵豆奶饮料
生产工艺
Lactic Acid Bacteria, Soybean milk, processing technoloy, Prescription
