货架期酸豆奶生物学特性与口感变化研究

Study on Varieties of Biology Characteristics and Feels of Sour Bean Milk in Shelf Period

本文对市售货架期内三种酸豆奶在的pH值、酸度及乳酸菌的含量等生物学特性进行了测定比较,并通过品尝对其口感进行了评价。

In this paper, the biology characteristic, such as, value of pH, acidity and lactobacilluses contain of three kinds of sour beans milk in shelf period were measured and compared, and evaluate the feels by taste them.