| 摘要 |
PURPOSE:To obtain the titled lactic drink free from astringent or harsh taste and having high nutritive value, effectively utilizing bean curd refuse, by extracting bean curd refuse with water, adding sugars to the extract, adjusting the pH of the mixture, adding lactobacillus to the obtained culture liquid and fermenting the liquid. CONSTITUTION:Bean curd refuse is added with water, stirred and filtered or centrifuged to obtain an extract liquid. The liquid is added with 0.3-10wt.% sugars (e.g. glucose), adjusted to 3.5-8.0pH sterilized, inoculated with lactobacillus (e.g. Lactobacillus acidophilus) and cultured (e.g. at 30-40 deg.C for 3-10 days by standing culture) to obtain the objective drink. The production of the extract liquid is carried out by using a high-speed centrifugal separation at >=5,000rpm. |
