ScholarLens Back to search
2008•Xiandai shipin kejiRequires access

Processing Technology of Soybean Yogurt Fermentation

Songlei Wang

Open publisher page 0 citations

Abstract

Soybeans were used as raw material to produce a fermented soybean yogurt.By orthogonal experiment and organoleptic analysis results,the optimum fermentation conditions were as follows:ratio of soybean to water 1:8(m:V),ratio of St to Lb 1:2(V:V),inoculums size 5%,pasteurization temperature 85℃,pasteurization time 30min,sucrose dosage 8%,fermentation temperature 40℃ and fermentation time 4h.

About this research paper

What this paper is about

Soybeans were used as raw material to produce a fermented soybean yogurt.By orthogonal experiment and organoleptic analysis results,the optimum fermentation conditions were as follows:ratio of soybean to water 1:8(m:V),ratio of St to Lb 1:2(V:V),inoculums size 5%,pasteurization temperature 85℃,pasteurization time 30min,sucrose dosage 8%,fermentation temperature 40℃ and fermentation time 4h.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Soybeans were used as raw material to produce a fermented soybean yogurt.By orthogonal experiment and organoleptic analysis results,the optimum fermentation conditions were as follows:ratio of soybean to water 1:8(m:V),ratio of St to Lb 1:2(V:V),inoculums size 5%,pasteurization temperature 85℃,pasteurization time 30min,sucrose dosage 8%,fermentation temperature 40℃ and fermentation time 4h.

Key concepts: Fermentation, Food science, Pasteurization, Organoleptic, Raw material, Chemistry, Sucrose, Organic chemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Processing Technology of Soybean Yogurt Fermentation — Research Paper | ScholarLens