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2011•Journal of Shaoguan UniversityRequires access

Study on processing craft of health-care soybean yogurt

Zou Jie-min

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Abstract

With soybean,black bean,mung bean,pea,peanut and skim milk powder as raw material,and thermophilic streptococcus and lactobacillus bulgarian as lactic acid bacteria,a new type of health-care solid yogurt was processed.The optimum technical conditions for fermentation selected by orthogonal experimental method were: the ratio of soymilk to milk was 4∶6,6% of sugar,6% of ferment inoculation,42 ℃ of fermentation temperature.

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What this paper is about

With soybean,black bean,mung bean,pea,peanut and skim milk powder as raw material,and thermophilic streptococcus and lactobacillus bulgarian as lactic acid bacteria,a new type of health-care solid yogurt was processed.The optimum technical conditions for fermentation selected by orthogonal experimental method were: the ratio of soymilk to milk was 4∶6,6% of sugar,6% of ferment inoculation,42 ℃ of fermentation temperature.

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Available abstract

With soybean,black bean,mung bean,pea,peanut and skim milk powder as raw material,and thermophilic streptococcus and lactobacillus bulgarian as lactic acid bacteria,a new type of health-care solid yogurt was processed.The optimum technical conditions for fermentation selected by orthogonal experimental method were: the ratio of soymilk to milk was 4∶6,6% of sugar,6% of ferment inoculation,42 ℃ of fermentation temperature.

Key concepts: Food science, Skimmed milk, Fermentation, Raw material, Lactic acid, Lactobacillus, Raw milk, Sugar

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