大豆蛋白替代牛奶发酵的研究  

Study on Soymilk Replacement of Milk for Fermentation

作　　者：彭艳[1] 赵谋明[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品科学》2003年第2期86-90,共5页Food Science

摘　　要：本实验主要是利用大豆替代牛奶发酵,并研究了不同替代度的豆乳发酵情况,以及添加葡萄糖、蔗糖、乳糖及脂肪等对大豆蛋白发酵的影响。Soybean could take the place of milk to ferment in this experiment. The different ratio of soybean to milk could affect the fermentation of soymilk. The addition of glucose, saccharose, lactose and fat could also affect the fermentation of soybean. On this base, the optimum conditions of soy yoghurt fermentation were made in this paper.

关 键 词：大豆蛋白 牛奶 发酵 豆乳 替代度 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS275.4[轻工技术与工程—食品科学与工程]