Zhang Zhong, Yang Hongshun, Zhang Shaobing, Liu Jun. Preparation of Sour Corn Soya-Bean Milk[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2001, 17(5): 135-138.
    Citation: Zhang Zhong, Yang Hongshun, Zhang Shaobing, Liu Jun. Preparation of Sour Corn Soya-Bean Milk[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2001, 17(5): 135-138.
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    Preparation of Sour Corn Soya-Bean Milk

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    • The processing technology of sour corn soya-bean milk was studied. Using corn starch conversion product as the lactic acid bacteria fermentation substrate, the orthogonal oxperiments were conducted to determine the main technological factors: the weight ratio of soya to corn liquid is 70∶30, fermentation temperature is 42℃, fermentation time is 6 hours, the weight ratio of L·bulgaricus to S·thermophilus is 1∶2; by adding stabilizer the stratification problem is solved; the lactic acid bactoria is tamed to grow in the soya-bean milk.
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