大豆发酵制作大豆酸奶工艺分析

Analysis on the Technology of Soybean Yogurt Produced by Soybean Fermentation

发酵是现阶段人们在制作食品时应用的一种工艺。作为传统的农业大国,我国在农产品的制作工艺方面有着丰富的种类。大豆是我国农业种植中的主要农作物之一,通过发酵能够制成许多符合现代人们口味特点的食品。在大豆通过发酵制成的食品中,大豆酸奶是比较常见的一种深受人们喜爱的食品。本文以大豆酸奶的制作工艺为主要研究对象,着重对大豆发酵制作大豆酸奶的工艺进行研究和分析,旨在促进我国大豆食品制作工艺水平的提高。

Fermentation is a process that people use when making food at this stage.As a traditional agricultural country,China has rich kinds in the production process of agricultural products.Soybean is one of the main crops in agricultural planting in China,through fermentation can make many food in line with the characteristics of modern people’s taste.In soy foods made through fermentation,soy yogurt is a more common and popular food.This paper takes the production process of soybean yogurt and analyzes the production process of soybean fermentation,aiming to improve the production technology level of soybean food in China.