Technology of Set Soybean Yoghurt

To improve the quality of set soybean yoghurt，eliminate the beany flavor，and improve the taste，lactic acid bacteria and bean-water proportion of soybean yoghurt quality with sensory scores and texture analysis was studied.The results showed that set soybean yoghurt has highest score made with bean-water proportion is 200∶1000，RSJ2 was added.When gel strength is lower，rupture strength and viscosity is moderate，rupture distance is longer，the taste of set soybean yoghurt is better.