| 摘要 |
The soybean mayonnaise, according to the invention, is a well homogenized food emulsion of fresh soy milk, part of which has been previously acidified with Lactobacillus bulgaricus and Streptococcus termophilus and has undergone lactic fermentation and the stabilizers, sweeteners, preservatives, flavours and spices known for this type. As a result, the product has no obtrusive smell and pungent taste and an outstanding effect of the presence of live and latent forms of Lactobacillus bulgaricus and Streptococcus termophilus, which are activated in the human body. The lactic acid bacteria stimulate the chain biological process with long-term growth of their positive impact. |
