酸豆奶性质的研究  

Research of Quality of Acid Soya-bean Milk

作　　者：陈小真[1] 高素 汤爱洁 

机构地区：[1]温州师范学院生物系,温州325003

出　　处：《温州师范学院学报》1998年第6期69-71,共3页Journal of Wenzhou Teachers College(Philosophy and Social Science Edition)

摘　　要：酸豆奶是以豆奶代替牛奶用乳酸菌发酵生产的酸凝豆奶食品．酸度可达40°T，pH值至3．5，凝乳状态好，酸豆奶对大肠杆菌、金色葡萄球菌的生长有明显的抑制作用．Acid soya-bean milk is acid coagulated soya-bean milk food produced by lactic acid bacteria ferment with soya-bean milk replacing milk. Acidity can be up 40°T,pH value to 3.5,state of coagulating is good. It has a clear restraining effect to the growth of colibacillus and golden staphlococcus.

关 键 词：豆奶 酸豆奶 乳酸菌发酵 性质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]