摘要
通过以大豆为原料，对大豆中的腥味去除和混合发酵菌剂等工艺的探讨，研制出口感和质量上乘。
This experiment studied the removal of soybean pungent taste and the processing of mixed fermenting agents used in the drink. The fermented soybean drink is of good nutrition and flavour.
出处
《饮料工业》
1998年第3期12-15,共4页
Beverage Industry
关键词
大豆
混合发酵菌剂
发酵豆奶
营养
工艺
饮料
soybean\ mixed fermenting agent\ fermented soybean milk\ nutrition
