摘要
豆乳由于存在适口性差、含有抗营养成分等问题,其消费饮用受到限制。乳酸菌发酵可有效解决此问题,豆乳经乳酸菌发酵后风味改善、营养价值提高。本文就乳酸菌发酵豆乳常用菌株及发酵形式、发酵工艺、发酵过程中豆乳成分变化以及发酵豆乳功能性方面进行综述,以期为乳酸菌应用于豆乳生产提供一定的参考。
The consumption of soymilk was hindered due to its drawbacks of unfavorable palatability and containing anti- nutritional components.These problems could be solved by fermentation of lactic acid bacteria.The flavor and nutritional value of soymilk was improved after the fermentation.The strains of lactic acid bacteria commonly used in soymilk fermentation and the fermentation mode,processing technology of fermentation,changes in components of soymilk during fermentation,and functions of lactic acid bacteria- fermented soymilk were reviewed in this paper.Therefore,reference was provided to the application of lactic acid bacteria in soymilk manufacture.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第12期385-390,共6页
Science and Technology of Food Industry
关键词
豆乳
乳酸菌
发酵
成分变化
功能性
soymilk
lactic acid bacteria
fermentation
components changes
function
