摘要
研究了分别以蔗糖、葡萄糖、乳清为辅料的发酵豆乳在贮藏过程中pH、酸度、乳酸菌数及风味口感的变化。
The changes of pH, acidity, lactobacillus count, flavour and taste during storage of fermented soybean milk with different ingredients were studied, such as cane sugar, glucose, milk serum.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第11期103-104,107,共3页
Science and Technology of Food Industry
关键词
辅料
发酵豆乳
贮藏性
assistant materials
fermented soybean milk
hoarding
