摘要
主要介绍了加工果味酸豆奶的工艺及配方，并对产品风味及易出现分层和离浆现象进行了研究，得出最佳的工艺配方。试验表明：添加各种不同风味的果汁生产果味酸豆奶是可行的，其产品具有独特的风味和丰富的营养。
This paper mainly introduces the processing technology and prescriptionof sour soybean milk with fruit flavor, and also deals with the product flavor and thephenomenon of easy occurence of liquid layer saperation in the system thereby to obtainthe best technological prescription. The experimental results show that it is feasible toproduce sour soybean fermented with fruit flavor by adding various fruit juices with dif-ferent flavours. Thus,the products will have the distinctive flavors and aboundant nutri-ents.
出处
《西北农业大学学报》
CSCD
1995年第1期103-105,共3页
Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)
基金
杨陵开发基金
关键词
果汁
酸豆乳
发酵工艺
fruit juice,sour soybean milk,fermenting technology
