2009•China BrewingRequires access
Research on soy-yogurt
Song Chao-xian
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Abstract
The optimal fermentation condition and formulation that produces soy-yogurt of original taste with fresh milk,soybean and peanut were studied.The result showed that the optical ratio of soy-milk and cow-milk was 3:4.When 0.1% glycerol monostearate,8% sucrose,5% L-cysteine,and 1.0% lactose were added,the sensory evalution of the soy-yogurt was the best after fermentation at 40℃ for 5 h.