Title: Processing of soybean yoghurt mixed with sweet corn juice
Abstract: The technological design of soybean yoghurt was discussed.The experimental results indicated that the nutritional and healthy soybean yoghurt with corn flavor could be produced by fermentation at 43℃ for 3 h when the mass ratio of soybean milk and milk was 3:4,the adding amount of high fructose syrup and sucrose was 9%,the mixture of Lactobacillus bulgaricus and Streptococcus themophilus(1∶1) was used as starter,the innoculum was 4%,and the sweet corn juice was added.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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