大豆酸奶的研制

Study on Procesing Technology of Soybean-yoghurt

本文对大豆酸奶生产中的大豆乳和牛乳的配比，蔗糖和蜂蜜的配比、嗜热链球菌与保加利亚乳杆菌的比例、发酵温度、发酵时间等工艺条件进行探讨，成功地研制出营养丰富，色、香、味具佳的营养保健型大豆酸奶。

This paper has studied the factors including the proportion of soybean milk to cow milk, sucrose to honey, Strep to cocus the rmophitus to lactobacillus bulgaricus and the temperature and the time of fermentation etc, the soybean-yoghurt of high quality in nutrition. health and flavour were made.