玉米、大豆混合发酵酸奶的加工工艺研究

The study on technique of mixed fermented yoghurt with maize and soybean

以玉米、大豆和牛奶为主要原料研制一种营养丰富的混合发酵酸奶 ,应用正交试验法 ,选择了适宜的工艺条件 ,并对产品质量作了评价。

A mixed fermented yoghurt which is rich in nutrients is produced from maize, soybean and milk as the main materials is studied in this paper. The optimum technical conditions are determined by orthogonal test, and the quality of product is evaluated.