发酵酸豆乳生产工艺及问题研究  

Research on Manufacturing Technique and Problems of Fermentation Sour Soybean Milk

作　　者：叶春苗[1] 

机构地区：[1]辽阳职业技术学院化学工程系,辽宁辽阳111000

出　　处：《农业科技与装备》2016年第4期33-34,共2页Agricultural Science & Technology and Equipment

摘　　要：大豆营养价值极高,对其进行磨浆,利用乳酸菌发酵,可以得到具有风味和营养的发酵制品——酸豆乳。介绍酸豆乳的生产工艺,分析酸豆乳生产过程中的存在的问题,并提出解决方法,为优化酸豆乳生产工艺以及提高产品质量提供借鉴。Nutritional value of soybean is extremely high, flavor and nutritive fermentation--sour soybean milk will be obtained after fermenting by lactic acid bacteria. In this paper, it introduced the manufacturing technique of sour soybean milk, analyzed the existing problems in the production process of sour soybean milk, and put forward the solution, providing the references for optimizing the manufacturing technique and improving the quality of sour soybean milk.

关 键 词：大豆 酸豆乳 发酵 工艺 问题 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]