| 发酵草莓汁酸豆奶的研制 |
| |
| 引用本文： | 唐琳,孔红.发酵草莓汁酸豆奶的研制[J].山东师范大学学报(自然科学版),1998,13(1):78-81. |
| |
| 作者姓名： | 唐琳 孔红 |
| |
| 作者单位： | [1]山东师范大学生物学系 [2]山东实验中学 |
| |
| 摘 要： | 以大豆为原料，添加草霉汁，经乳酸菌发酵制作发酵草霉汁豆奶，研究了草莓汁的添加量等因素对产品质量的影响，并确定最适配方及工艺。
|
| 关 键 词： | 草莓汁 豆奶 乳酸菌发酵 |
MANUFACTURE OF FERMENTED BEAN MILK DRINK PRODUCED BY SOYBEAN AND STRAWBERRY JUICE |
| |
| Tang Lin,Tan Qiumei,Kong Hong.MANUFACTURE OF FERMENTED BEAN MILK DRINK PRODUCED BY SOYBEAN AND STRAWBERRY JUICE[J].Journal of Shandong Normal University(Natural Science),1998,13(1):78-81. |
| |
| Authors: | Tang Lin Tan Qiumei Kong Hong |
| |
| Institution: | Tang Lin 1) Tan Qiumei 1) Kong Hong 2) |
| |
| Abstract: | The fermented bean milk drink was made through lactic acid bacterium fermentation of juice extracted from the soybean and strawberry.The volumes of strawberry juice and the other main factors affecting the quality of the product were studied.The best fomulation and technology were decided. |
| |
| Keywords: | strawberry juice bean milk lactic acid bacterium fermentation |
| 本文献已被 CNKI 维普 等数据库收录！ |
