Title: Processing technology of black soybean yogurt
Abstract: Using milk and black soybean as raw material,the optimum technological parameters of black soybean yogurt were determined through single factor experiment and orthogonal experiment,which were as follows: ratio of milk to black soybean milk 7∶ 3,black soybean milk concentration 10%,sucrose addition 80g/L,compound stabilizer addition 1.5g/L,inoculum of mixed strains 50g/L and fermentation temperature 46℃.Under these conditions,the black soybeans yogurt had pure flavor of lactic acid,fine and smooth texture,no bubbles,appropriate hardness,few whey separation,and with bean fragrance.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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