Study on the deodorization of soy milk by lactic acid bacteria fermentation and the application in soy ice cream

In order to prepare nutritious soy-based ice cream,the six strains of lactic acid bacteria that were isolated from natural fermented yogurt,were added into the deployment soy milk respectively by the certain number of 3%.According to the change of pH during fermentation,start-up speed of fermentation,the rate of acidogenic,the time of milk curd and the flavor of soybean milk,the excellent lactic acid bacteria was screened to combine.The soybean milk fermented by combination strains had good structure and no bean flavor.The result showed that the soy-based ice cream with it was very delicious.