豆乳发酵中乳酸菌的作用分析

Analysis of the Role of Lactic Acid Bacteria in Fermented Soy Milk

豆乳作为一种营养丰富的植物蛋白饮品,近年来受到越来越多消费者的青睐。为了进一步提升豆乳的口感和营养价值,发酵处理成为了一种重要的加工方式。本文深入分析乳酸菌在豆乳发酵过程中的具体作用,探讨其对豆乳品质、口感及营养价值的提升效果。

Soy milk,a nutritious plant-based protein drink,has gained increasing popularity among consumers in recent years.To further enhance the taste and nutritional value of soy milk,fermentation processing has become an important processing method.This paper provides a detailed analysis of the specific role of lactic acid bacteria in the fermentation process of soy milk,exploring their effects on the quality,taste,and nutritional value of soy milk.