《饮料工业》杂志|发酵酸豆乳碳酸饮料的研制 关键词： 酸豆乳；发酵；碳酸饮料 [gap=571]Key words： sour soybean milk; fermentation; carbonated drink
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According to the mainly process characteristic of soybean oligosaccharide, an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk.
根据大豆低聚糖的主要加工特性，采用单因素试验设计研究大豆低聚糖在酸豆奶中的应用。
The optimal formula and processing technology of formulated sour soybean milk drink with soybean and aloe as the raw materials were studied by the orthogonal test and sensory evaluation.
以大豆、芦荟为主要原料，采用正交试验设计等方法，依据感官评价探讨芦荟全叶汁酸豆奶饮料的最佳配方和工艺。
Represent food: Rice, bread, potato, soybean, bean curd, milk, sour milk, butter, meat, fish, alcohol, white sesame etc..
代表食物：米饭，面包，土豆类，大豆，豆腐，牛乳，酸奶，黄油，肉，鱼类，酒精类，白芝麻等。
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