摘要
以薏苡仁、大豆为原料 ,研制薏苡酸奶 ,探讨其工艺。实验表明 :采用一定的配方 ,经双菌发酵可缩短发酵时间 ,同时酸奶口感好 ,营养价值高。
A yoghurt was produced from Coix lacryma_jobi kernel and soybean.The results of the experiment concerning the technology indicated that the product offering pleasant mouthfeel and high nutritional value could be made by double bacterium fermentation in a shorter period of time.
出处
《饮料工业》
2000年第3期21-22,共2页
Beverage Industry
关键词
薏苡仁
乳酸发酵
酸奶
大豆
菌种
Coix lacryma_jobi kernel,lactic acid fermentation
