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xin xing da dou suan ru de yan zhi
Author(s): 
Pages: 150-155
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  大豆豆乳大豆酸乳;
Abstract: 对以大豆乳为原料制作大豆酸乳所需的菌种进行选择,并优化了发酵条件.结果表明,0.5%NaHCO3水溶液浸泡后的大豆,用85℃热水烫5min、85℃热水磨浆得到的豆乳,再以菌种组合YC-380+L.rhamnosus6013作为发酵剂,添加6%蔗糖、30%牛乳、2%脂肪、0.2%N可以制得品质优良的大豆酸乳.
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