CAJ | 학술논문

以大豆为主要原料，通过单因素和正交试验优化豆乳发酵饮料的工艺。其最佳工艺为：大豆（g）：水（mL）=1∶10，蔗糖的添加量8%，接种量5%，发酵温度40℃，发酵时间6 h。此豆乳发酵产品组织状态好，口感好，有浓郁的发酵豆乳香味。
이대두위주요원료，통과단인소화정교시험우화두유발효음료적공예。기최가공예위：대두（g）：수（mL）=1∶10，자당적첨가량8%，접충량5%，발효온도40℃，발효시간6 h。차두유발효산품조직상태호，구감호，유농욱적발효두유향미。
In this paper, soybean as raw material was fermented as soy yoghurt.The optimal fermentation conditions were achieved by the single factor experiments and orthogonal tests as followed:the ratio of soybean to water (g∶mL)1∶10,sucrose content of 8%, inoculated quantity of 5%, fermentation temperature of 40℃, fermentation time of 6 h. This soybean-yoghurt was well in texture ,taste and full of fermention soybean special flavor.