CAJ | 학술논문

以黄豆、黑豆、绿豆、豌豆、花生和脱脂奶粉为原料,嗜热链球菌和保加利亚乳杆菌为发酵剂,经发酵制成的一种新型保健固体酸奶.通过采用正交试验方法分析确定该产品的最佳生产配方为：豆乳：牛奶=4：6,蔗糖添加量为6%,发酵剂接种量为6%,发酵温度为42℃.
이황두、흑두、록두、완두、화생화탈지내분위원료,기열련구균화보가리아유간균위발효제,경발효제성적일충신형보건고체산내.통과채용정교시험방법분석학정해산품적최가생산배방위：두유：우내=4：6,자당첨가량위6%,발효제접충량위6%,발효온도위42℃.
With soybean, black bean, mung bean, pea, peanut and skim milk powder as raw material, and thermophilic streptococcus and lactobacillus bulgarian as lactic acid bacteria, a new type of health-care solid yogurt was processed. The optimum technical conditions for fermentation selected by orthogonal experimental method were： the ratio of soymilk to milk was 4：6, 6% of sugar, 6% of ferment inoculation, 42℃ of fermentation temperature.