摘要: 研究了发酵时间、乳酸菌配比等对大豆酸奶的质构性能影响 ,并进行机理探讨 .在与商业酸奶对比试验基础上 ,得出大豆酸奶的工艺条件为控制豆浆与牛奶混合液固形物浓度为 2 0 %~ 2 2 % ,接种配比为 1∶1的S -嗜热乳链球菌和L -保加利亚乳杆菌 ,添加 0 .5%葡萄糖和 0 .2 %~ 0 .4 %稳定剂 ,采用 4h/ 4 2℃的发酵 ,可获得品质优良的大豆酸奶
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