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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Doujiang is a traditional Chinese fermented soy milk produced by inoculating fresh soy milk with lactic acid bacteria and yeast, allowing the mixture to ferment at 20–30 °C for 12–24 hours.
Origin: Han dynasty Chinese (Han dynasty (206 BC–220 AD)) — China
See full technique reference →During fermentation, lactic acid bacteria metabolize lactose to lactic acid, lowering the pH to 4.5–5.0 and inducing protein coagulation. Proteolytic enzymes from the microbes generate bioactive peptides, while volatile compounds such as diacetyl and acetaldehyde develop the characteristic tangy aroma. The resulting beverage is protein‑rich, more digestible, and has a creamy, slightly sour profile.
Primary Reaction
lactose → lactic acid
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