摘要
Abstract
The effects of different nutrients such as monosaccharide(glucose),disaccharides(sucrose,lactose), oligosaccharides (fructooligosaccharides),Vitamins(Vitamin C,Thiamine Hydrochloride VB1)and amino acids (cysteine)on the growth and activity of lactobacil us in fermented soya-yogurt were studied. The organolepic qualities and dif erent characters(acidity,pH value,methylthionine chloride fading time, viscosity)were analyzed to compare the dif erent nutrients. The results showed that the ef ect of VB1 on acidity was most obvious,and The ef ect of fructooligosaccharids. on lowering the pH value was more apparent. The soya-yogurt added glucose,lactose and fructooligosaccharides had good texture.关键词
酸豆乳/乳酸菌/美兰褪色时间/吉尔涅尔度Key words
Soya-yogurt/Lactobacil us/Methylthionine chloride fading time/Acidity
