Research on yoghurt of plant protein fermented by Bifidobacteria adolescentic

The research is about the two kinds of nutritious yoghurt, which are made from soybean and plant protein powder as resource of plant protein, with milk, sugar and stabilizer as main raw materials, meanwhile with Bifidobacteria adolescentic, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus as basic sour. Through experiments, it is determined that the optimum technological process of Bifidobacteria adolescentic plant protein yogurt I is: soybean content 3%, with 8% of sugar, 0.3% of stabilizer B , and 3% of vaccination quantity, Lactobacillus delbrueckii subsp. bulgaricus: Streptococcus thermophilus: Bifidobacteria adolescentic = 1:1:4, fermented 4h. The optimum technological condition of Bifidobacteria adolescentic plant protein yogurt II is: the concentration of plant protein is 1.5%, sugar is 8%, stabilizer A is 0.1%, vaccination quantity is 3% Lactobacillus delbrueckii subsp. bulgaricus: Streptococcus thermophilus: Bifidobacteria adolescentic is 1:1:4, fermentation time 4.5 h.