CN106912603A - A kind of French concentrates the preparation method of Yoghourt - Google Patents
A kind of French concentrates the preparation method of Yoghourt Download PDFInfo
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- CN106912603A CN106912603A CN201510994627.8A CN201510994627A CN106912603A CN 106912603 A CN106912603 A CN 106912603A CN 201510994627 A CN201510994627 A CN 201510994627A CN 106912603 A CN106912603 A CN 106912603A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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Abstract
A kind of French concentrates the preparation method of Yoghourt.The present invention, using the lactose in milk, is fermented by using 2 plants of strain co-fermentations such as fermented bacteriums of compound lactobacillus Yo-mix 883 through uniform temperature, obtains various metabolites such as lactic acid, citric acid, a small amount of ethanol, forms the yogurt base material of unique fragrance；Dilute cream is especially added with again concentrates Yoghourt as the stirred type French that base-material carries out second batch.And utilize DuPontDanisco GRINDSTED YO 9358-C stabilizers, there is provided good protein protection ability, salubrious mouthfeel and good Flavor release., by quickly fermentation in short-term, without extra addition reducing sugar or pigment, sugar content is low in obtained French concentration Yoghourt, and protein content is high, and shelf life is long, and mouthfeel is all good with local flavor for the present invention.
Description
Technical field
Yoghourt and preparation method thereof is concentrated the invention belongs to dairy produce processing and manufacturing field, more particularly to a kind of French.
Background technology
Yoghurt is to add white sugar homogeneous using high-quality pure fresh milk, is made after lactobacillus-fermented is accessed after UHTS
Into a kind of fermentation type milk product.During the fermentation, the casein in fresh milk is met acid cure and is consolidated, as resilient grumeleuse,
Color is milky white, smell delicate fragrance, sweet and sour taste.Yoghourt can be divided into by solidification type yoghourt and stirred yoghurt according to processing technology.It is solidifying
Curable type Yoghourt be by raw milk sterilization after, inoculating starter after cooling is filling, and in suitably lower fermentation, formation it is gelatinous
It is semi-solid.Technique before the technique of stirred yoghurt is inoculated with solidification type yoghourt is identical, but after inoculation, raw milk is but in hair
Fermented in fermentation tank, then stirred, it is filling, the product of the auxiliary materials such as cereal, pulp and essence is often added in whipping process.
All kinds of sour milk products with its nutrition, comfortable color and luster, the tasty and refreshing mouthfeel quenched one's thirst and abundant tempting local flavor, extremely consumers in general
Like, be have developed rapidly in China in recent years.In addition, at present in vast samll cities and towns of China and rural area, the production of sour milk products
With consumption from scratch, gradually received by people.
Human body is set to be more easy to digest and absorb various nutrients after the fermentation of Yoghourt.Yoghourt is formed by plain chocolate fermentation, except guarantor
Stay outside whole nutritional ingredients of fresh milk, lactic acid bacteria can be with various necessary to a generation human nutrition during the fermentation
Vitamin, such as VB1, VB2, VB6, VB12.Lactis In Yoghurt has adjustment intestines and stomach balance, promotes absorption of nutrient ingredients etc. to make
With, also with it is antitumor, prevent cell senescence and other effects.Lactic acid bacteria has important physiological action and economic worth.
Typically, after the raw materials for production and apparatus and process of yoghurt are fixed, the quality of leavening quality just turns into decision
The leading factor of yogurt quality, lactic acid bacteria fermenting agent is to carry out fermentation by using the lactose in animal breast to produce flavor substances
Matter, and the microorganism formulation of beneficial effect can be applied to host by improving intestinal microbial balance.Except being applied to food fermentation
Outward, lactic acid bacteria has huge application potential in the fields such as industrial and agricultural production, health care, environmental protection and scientific research.
YO-mix883 is a kind of concentrated lactic acid strain of direct putting type freeze-drying, it is adaptable to stirred yoghurt.YO-
The composition of mix883 is streptococcus thermophilus (Streptococcus thermophilus), lactobacillus delbruockii subspecies bulgaricus
(Lactobacillus delbrüeckii subsp bulgaricus).Mix 833 has quick in whole fermentation process
The characteristic of fermentation, high viscosity and very soft mouthfeel.Fermentation cow's milk viscosity is probably the reason for increase, cow's milk in fermentation process
Moisture is reduced, and casein increased the viscosity of fermentation cow's milk, in addition lactobacillus bulgaricus and streptococcus thermophilus produce it is extracellular
Polysaccharide polymer causes that the viscosity of acidified milk increases as thickener, gelling agent.Its most adaptable method be 42 DEG C 4-5 hours,
Previously rapid acidifying, no whey is separated out slowly for acid afterwards, Shelf-life.More exocellular polysaccharide is produced at 37-43 DEG C, product can be made
It is smooth, quality stiff.
The invention aims to overcome that Yoghourt aesthetic quality in the prior art is poor, whey separate that serious, mouthfeel is sour and astringent,
Produce it is fragrant, produce subacidity, cultured milk's typical case's local flavor is not protruded, and the defect that the shelf-life is short, at the same addition be of high nutritive value, absorptivity
High, calcium content be milk several-fold dilute cream and it is easy to digest, with biological value high, efficient rate, high protein effect ratio
With the lactalbumin of high usage, there is provided a kind of good stability, to produce the new French that acid amount is high, vigor is high, be of high nutritive value dense
The preparation method of contracting Yoghourt, so as to improve the quality and stability of yoghurt.
The content of the invention
It is an object of the invention to provide one kind by two kinds of lactobacillus-fermenteds, stirred type French concentrates the preparation side of Yoghourt
Method.
The preparation method is comprised the following steps：
The treatment of 1 raw milk：Examination, net breast, refrigeration, standardization；
2 weigh：Whole milk 34-40 weight portions, white granulated sugar 8-16 weight portions, dilute cream 2-4 weight portions, breast are weighed by allotment amount
Albumin E300 1-2 weight portions, yoghourt stabilizer GRINDSTED YO 9358-C 1-2 weight portions；
3 dissolvings：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Dilute milk is added after stirring 20min
Oil is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
4 homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
5 is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
6 coolings：The logical cold water mode of milk via interlayer after average sterilization is cooled to 43-45 DEG C, it is to be seeded；
7 inoculations：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is the 3% of former milk amount.
With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved puts into from strain dispensing port and sends out
Fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
8 fermentations：Fermentation jar temperature is maintained at 43 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time, 3-5 was small
When, specific fermentation time is suitably adjusted according to processing factory's actual production conditions；
9 demulsifications, cooling：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to be passed through in fermentation tank interlayer frozen water will
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
10 is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Beneficial effects of the present invention：
The fermented bacteriums of Yo-mix 883 (streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus) two are with the addition of in inventive formulation
Individual strain and Yoghourt compound stabilizer GRINDSTED YO 9358-C co-fermentations, using the lactose in milk, through a constant temperature
Degree fermentation, obtains various metabolites such as lactic acid, citric acid, a small amount of ethanol, forms the yogurt base material of unique fragrance；It is special again
Not Tian Jia dilute cream as base-material carry out second batch stirred type French concentrate Yoghourt.In product of the present invention, protein content
>=3.1%, fat content >=3.5%.This strain and in short-term quick fermentation method, both largely have additional nutrients valency
Value, the shortening production cycle is long again, and reduction production cost is high, has very big lifting for the profit of enterprise, and product protein contains
Amount is high, while the nutritional need of children and adolescents, working clan and the elderly is met, and as healthy people seeking beauty
First-selection.
Brief description of the drawings
Fig. 1 prepares the process chart that French concentrates Yoghourt
Specific embodiment
Embodiment 1
(1) raw milk treatment：Examination, net breast, refrigeration, standardization；
(2) weigh：Whole milk 80kg, white granulated sugar 6.5kg, dilute cream 1.6kg, lactalbumin E300 are weighed by allotment amount
0.4kg, yoghourt stabilizer GRINDSTED YO 9358-C 0.35kg；
(3) dissolve：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Added after stirring 20min dilute
Cream is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
(4) homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
(5) it is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
(6) cool down：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
(7) it is inoculated with：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%.With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved is thrown from strain dispensing port
Enter fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
(8) ferment：Fermentation jar temperature is maintained at 43-45 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time
3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
(9) it is demulsified, cools down：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
(10) it is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Embodiment 2
(1) raw milk treatment：Examination, net breast, refrigeration, standardization；
(2) weigh：Whole milk 90kg, white granulated sugar 8.2kg, dilute cream 2.5kg, lactalbumin E300 are weighed by allotment amount
0.7kg, yoghourt stabilizer GRINDSTED YO 9358-C 0.5kg；
(3) dissolve：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Added after stirring 20min dilute
Cream is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
(4) homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
(5) it is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
(6) cool down：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
(7) it is inoculated with：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%.With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved is thrown from strain dispensing port
Enter fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
(8) ferment：Fermentation jar temperature is maintained at 43-45 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time
3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
(9) it is demulsified, cools down：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
(10) it is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Embodiment 3
(1) raw milk treatment：Examination, net breast, refrigeration, standardization；
(2) weigh：Whole milk 50kg, white granulated sugar 4.1kg, dilute cream 1kg, lactalbumin E300 are weighed by allotment amount
0.32kg, yoghourt stabilizer GRINDSTED YO 9358-C 0.26kg；
(3) dissolve：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Added after stirring 20min dilute
Cream is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
(4) homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
(5) it is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
(6) cool down：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
(7) it is inoculated with：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%.With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved is thrown from strain dispensing port
Enter fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
(8) ferment：Fermentation jar temperature is maintained at 43-45 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time
3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
(9) it is demulsified, cools down：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
(10) it is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Embodiment 4
(1) raw milk treatment：Examination, net breast, refrigeration, standardization；
(2) weigh：Whole milk 170kg, white granulated sugar 15.8kg, dilute cream 3.8kg, lactalbumin E300 are weighed by allotment amount
1.5kg, yoghourt stabilizer GRINDSTED YO 9358-C 1.2kg；
(3) dissolve：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques.Added after stirring 20min dilute
Cream is kept stirring for until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
(4) homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
(5) it is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
(6) cool down：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
(7) it is inoculated with：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%.With<The dissolving of 42 DEG C of sterilized waters (being cooled down after 121 DEG C of sterilization 20min) is complete.The strain that will have been dissolved is thrown from strain dispensing port
Enter fermentation tank (whole process follows sterile working), stirring, standing for fermentation are stopped after stirring 30min；
(8) ferment：Fermentation jar temperature is maintained at 43-45 DEG C.Fermentation termination：65-70 ° of T of acidity, with reference to PH=4.4.Reference time
3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
(9) it is demulsified, cools down：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C (zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours)；
(10) it is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
Found by above-mentioned 4 embodiments each component allotment ratio result：Compared to other 3 embodiments, embodiment 2
French concentration Yoghourt taste and flavor obtained by matching method is relatively good.
The stability of stirred type French concentration Yoghourt, local flavor and mouthfeel evaluation obtained in embodiment 2：Stability is 27d
When have a little layering, local flavor is divided into 9.0, and mouthfeel is divided into 9.3 points.
Note：The full marks of above-mentioned taste and flavor are 10 points, and the evaluation criterion of its taste and flavor is：Flavor evaluation includes milk
Fragrance, the aspect of fermenting aroma two, its milk fragrance are denseer, and fermenting aroma is more mellow, is easily received, and does not have bad flavor, and it is obtained
Divide higher；Mouthfeel includes viscosity, the aspect of smooth sense two, and its viscosity is moderate, and mouthfeel is more smooth, does not have granular sensation, its score
It is higher.
Claims (7)
1. a kind of French concentrates the preparation formula of Yoghourt, it is characterised in that the formula of Fa Shi concentration Yoghourts is by following weight
The material composition of part：
Whole milk 8-16 parts
White granulated sugar 2-4 parts
Dilute cream 1-2 parts
1-2 parts of lactalbumin E300
34-40 parts of yoghourt stabilizer GRINDSTED YO 9358-C
20-40DCU/200 parts of fermented bacterium Yo-mix 883.
2. matching method as claimed in claim 1, it is characterised in that with the addition of easily digestion, and with biological value high, efficiently
Rate, high protein effect are than the lactalbumin with high usage.
3. matching method as claimed in claim 1, it is characterised in that with the addition of be of high nutritive value, absorptivity up to 80%-
85%th, calcium content is the dilute cream of several times of milk.
4. matching method as claimed in claim 1, it is characterised in that with the addition of the Yo-mix 883 suitable for stirred yoghurt
Fermented bacterium, strain is：Streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus.
5. matching method as claimed in claim 1, it is characterised in that with the addition of the yoghourt stabilizer for being conducive to strain fermentation
GRINDSTED YO 9358-C。
6. the matching method as described in claim 1-5, it is characterised in that also comprise the following steps：
（1）Raw milk treatment：Examination, net breast, refrigeration, standardization；
（2）Weigh：Fresh milk, white granulated sugar, dilute cream and lactalbumin are weighed by allotment amount；
（3）Dissolving：In shearing tank fresh milk, white granulated sugar, lactalbumin are dissolved using 55 DEG C of techniques；
Dilute cream is added to be kept stirring for after stirring 20min until uniformly, being eventually adding remaining milk, the constant volume in constant volume tank；
（4）Homogeneous：The homogeneous under 60-65 DEG C of 18-20MPa pressure；
（5）It is sterilized：Material carries out sterilization by heat exchanger after homogeneous, and condition is 95-100 DEG C, 300s；
（6）Cooling：The logical cold water mode of milk via interlayer after homogeneous sterilization is cooled to 43-45 DEG C, it is to be seeded；
（7）Inoculation：Strain activates 30min in normal temperature, and the desired amount of strain is weighed in aseptic bottle, and addition is former milk amount
3%；
With<42 DEG C of sterilized waters（Cooled down after 121 DEG C of sterilization 20min）Dissolving is complete；
The strain that will have been dissolved puts into fermentation tank from strain dispensing port（Whole process follows sterile working）, stop after stirring 30min
Only stir, standing for fermentation；
（8）Fermentation：Fermentation jar temperature is maintained at 43-45 DEG C；
Fermentation termination：Acidity 65-70 oT, with reference to PH=4.4；
Reference time 3-5 hours, specific fermentation time was suitably adjusted according to processing factory's actual production conditions；
（9）Demulsification, cooling：Open stirring demulsification, stirring to zymotic fluid it is uniform, while to being passed through frozen water in fermentation tank interlayer
Zymotic fluid is cooled to≤20 DEG C（Zymotic fluid is placed and then needed to be cooled to≤10 DEG C more than 4 hours）；
（10）It is filling：Milk after cooling is pumped into gravity tank, it is filling and in 5 DEG C of stored under refrigeration.
7. the proportioning and preparation method as described in claim 1-6, it is characterised in that obtained French gelled acid milk proem matter contains
Amount >=3.1%, fat content >=3.5%, fermentation is quick, viscosity is high, mouthfeel is soft, product is smooth, quality stiff.
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Cited By (6)
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| CN109566740A (en) * | 2018-12-15 | 2019-04-05 | 湖南上优食品科技有限公司 | A kind of cheese Yoghourt and preparation method thereof |
| CN109820037A (en) * | 2018-12-15 | 2019-05-31 | 湖南上优食品科技有限公司 | A kind of natural yogurt and preparation method thereof |
| CN111165582A (en) * | 2020-01-07 | 2020-05-19 | 甘肃三元乳业有限公司 | Low-temperature stirring type yoghourt and preparation method thereof |
| CN111296572A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Yoghourt containing phytosterol ester and production process thereof |
| CN113545392A (en) * | 2021-07-27 | 2021-10-26 | 广东东泰乳业有限公司 | Method for producing novel condensed milk with sour milk flavor |
| CN115969008A (en) * | 2023-01-19 | 2023-04-18 | 江南大学 | A kind of method and product and application of lactic acid bacteria and yeast co-fermentation to produce fermented soybean powder |
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| CN111296572A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Yoghourt containing phytosterol ester and production process thereof |
| CN113545392A (en) * | 2021-07-27 | 2021-10-26 | 广东东泰乳业有限公司 | Method for producing novel condensed milk with sour milk flavor |
| CN113545392B (en) * | 2021-07-27 | 2023-11-24 | 广东东泰乳业有限公司 | Novel method for manufacturing self-produced yogurt flavored condensed milk |
| CN115969008A (en) * | 2023-01-19 | 2023-04-18 | 江南大学 | A kind of method and product and application of lactic acid bacteria and yeast co-fermentation to produce fermented soybean powder |
| CN115969008B (en) * | 2023-01-19 | 2023-12-22 | 江南大学 | Method for preparing fermented soybean powder by synergistic fermentation of lactic acid bacteria and saccharomycetes, product and application |
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