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将豆乳进行乳酸发酵时,往往由于选择条件不当,得不到较好的发酵产品。比如,凝乳不好,乳清分离、蛋白质沉淀等现象。对此,我们将豆乳与牛乳进行调配,并采用保加利亚杆菌和嗜热链球菌进行了乳酸发酵研究,并研究了营养成分的变化,其结果如下:
The lactic acid fermentation of soybeans, often due to improper selection conditions, can not get better fermentation products. For example, curd is not good, whey separation, protein precipitation and so on. In this regard, we will soy milk and milk deployment, and the use of Bulgarian bacillus and Streptococcus thermophilus lactic acid fermentation study and study the changes in nutrients, the results are as follows: