Title: Influence of tremmellan on fermentation of soy milk
Abstract: Soybean contains physiologically-active substances that are necessary for the human body,and tremmellan has high medicinal value.It would be beneficial to people's health to combine these two things.The influence of tremmellan on the fermentation of soy milk was studied.The results showed that 10% tremmellan,3% sucrose,15% milk and 25% yoghourt were added to soy milk,which was then fermented at 40~42℃ for 7 h to give acidophilus soy milk that was featured by high nutritional value,nice flavour,tender texture and satisfactory curding.
Publication Year: 2007
Publication Date: 2007-01-01
Language: en
Type: article
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