Studics on Active:actic Acid Bacteria Beverage from Soybean Milk
Xu Xiaoqun et al,(Departent of Food Science Shanxi Agricultural University, Taigu, Shanci, 030801, China)
In this paper, we studied the processing technology and the best prescriptions of soybean beverage. The strainof Lactic Acid Bacteria, acidity agent, acidity of the beverage, and chelator were selected, And orthogonal test ofstability factor was fermentation was utilized successfully of soybean protein beverage.
【CateGory Index】： TS275