The testing results show that, on the same condition, the product oflactic acid can increase more than 30% by adding proper fermentation accelerant.The trial product isupgraded the quality.

• 采用添加发酵促进剂的方法，在同等条件下，可使豆奶的酸度提高30%25以上，可大大改善发酵豆奶的品质。