摘要
以大豆粉、乳粉为原料,经混合乳酸菌发酵,制成一种新型酸牛乳—发酵固体豆乳酸牛奶。将砂糖、豆粉和乳粉用蒸馏水溶解,并经杀菌,以嗜热链球菌和保加利亚乳杆菌按1∶1比例配合作为发酵剂进行发酵, 接种量为3%,42℃恒温静置发酵4小时后,冷藏24小时,即可获得营养丰富,风味独特的发酵固体豆乳酸牛奶。
A new type of solid soybeam yoghourt was studied with soybeam and milk powder by fermentation used lactic acid bacteria. The results showed that the fermentation temperature was 42℃ for 4 hours,the optimum proportion of culture and the starter was 3%,the ratio of Lactobacillus bulgaricus and Streptococcus thermophilus was 1:1.The product had the best colour,shape and taste.
