Research on the deodorization of soy milk by lactic acid bacteria fermention and the application of 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,screened the lactic acid bacteria with better natural to combinate.The soybean milk fermented by combination strains had good structure and nonbeany flavor.The result was that the soy-based ice cream with it was very delecious.