大豆酸奶加工工艺研究

Study on Processing of Soybean Yogurt

摘要:

从提高豆浆附加值及应用研究的角度，研究了大豆酸奶的加工工艺。通过单因素以及正交实验的设计方法，确定了大豆酸奶加工过程中辅料添加量、均质、发酵等重要参数。分析数据为大豆酸奶的工业化生产提供了重要理论依据。

Abstract:

Processing technique of soybean yogurt was studied to improve the additional value of soybean milk and for industrial application. Several key factors were investigated by single-factor and orthogonal tests. The achieved results provided important theoretical base for the industrial production of soybean yogurt.