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- W2369738962 abstract "Soymilk was incubated at 55 ℃ for 0,2,4,6 hours in a water bath and then fermented with the Lactobacillus helveticus,Lactobacillus bulgaricus and Streptococcus thermophilus combined culture.The hydrolysis of protein in soymilk was determined by SDS-PAGE and amino-nitrigen method,the quality of the soy yogurt was characterized by pH,titratable acidity,water holding capacity,rhelolgy property,and sensery evaluation.The results indicated that the protein was hydrolyzed as the amino nitrigen content in soymilk increasing significantly along with the incubation time,the amino nitrogen content reaching 14.04% after 6 h incubation.The quality of the soy yogurt was also improved significantly through this soymilk heat-processing treatment.Tthe titratable acidity,viscidity and elasticity increased,and the characteristics of shear thinning got weak.Sensory evaluation showed that the texture of the product became exquisite and soft,and the overall acceptance significantly enhanced." @default.
- W2369738962 created "2016-06-24" @default.
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- W2369738962 date "2013-01-01" @default.
- W2369738962 modified "2023-09-27" @default.
- W2369738962 title "Effect of Soymilk Heat-processing on the Quality of Soy Yogurt" @default.
- W2369738962 hasPublicationYear "2013" @default.
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