Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Farm Products Processing》 2015-11
Add to Favorite Get Latest Update

Preparation of Fermented Soy-milk with High Lowering Functions to Cholesterol and Triglyceride

LI Yunxia;LI Dapeng;DU Sen;GAO Yurong;Food College,Heilongjiang Bayi Agricultural University;  
Using Lactobacillus plantarum with high lowering functions to cholesterol and triglyceride cholesterol and triglyceride as the experimental strain, process parameters of fermented soy-milk are determined after effects factors on fermented soy-milk are researched. The experimental results show that the amount of sugar added,amount of inoculation,fermentation temperature and fermentation time significantly influenced the quality of fermented soy-milk,the best fermentation conditions are inoculation 4%,sugar content 4%,at 40 ℃ fermented for 8 h. Under these conditions,fermented soy-milk with milk white and delicate taste tender slide,acidity 83.6 °T,the total number of live bacteria 4.36×108CFU/g,the cholesterol degradation 50.01% and triglyceride degradation 39.23% is prepared.
【Fund】: 黑龙江省教育厅科学技术研究项目(12541585)
【CateGory Index】: TS214.2
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved