The Development of Fermented Soybean-Yoghurt

In this paper, soybean as raw material was fermented as soy yoghurt.The optimal fermentation conditions were achieved by the single factor experiments and orthogonal tests as followed:the ratio of soybean to water(g ∶ mL)1 ∶ 10,sucrose content of 8 %, inoculated quantity of 5 %, fermentation temperature of 40 ℃,fermentation time of 6 h. This soybean-yoghurt was well in texture,taste and full of fermention soybean special flavor.