以豌豆为原料，对豌豆制作酸豆奶的加工工艺进行了研究。
The processing technology for making sour soymilk from pea was studied in this work.
本文研究了大豆的脱腥处理，豆奶的制作以及酸豆奶的发酵工艺。
The process of clearing pungent taste of soybean, the production of soybean milk and the fermented procedure of soybean milk yoghurt were studied in this paper.
根据大豆低聚糖的主要加工特性，采用单因素试验设计研究大豆低聚糖在酸豆奶中的应用。
According to the mainly process characteristic of soybean oligosaccharide, an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk.
通过在酸豆奶中添加蛋壳细末，来提高酸豆奶中钙质含量，从而为生物补钙提供一种新的方式。
In this paper, eggshell particles were appended into fermented soybean milk, the content of calcium was raised, and provided a new method of bio-fill calcium.
对作者用乳酸发酵制作的酸豆奶的营养价值、抗营养因素的分解破坏及卫生学指标进行了分析研究。
The nutritional value, anti-nutritional factors and hygienic indicators of soymilk yoghurt fermented by lactobacillus were studied.
试验利用无腥味大豆为主要原料生产酸豆奶，通过正交试验确定了无腥大豆加工酸豆奶的最佳工艺条件。
Using non-odor soybean as the material to make soymilk yogurt, the optimal processing technology were investigated with orthogonal experiment.
本生产流水线采用巴氏杀菌工艺。适用于腌渍菜、低温肉制品、酸豆奶制品、果冻等食品饮料的低温杀菌。
The production line adopts pasteurizing process. Suitable for pickled vegetables, meat products, acid milk products low temperature, jelly and other food and beverage of low temperature sterilization.
本生产流水线采用巴氏杀菌工艺，适用于腌渍菜、低温肉制品、酸豆奶制品、果冻等食品饮料的低温灭菌。
The production line used pasteurization process, applicable to pickled vegetables, cold meat, sour milk products, jellies and other food and beverages low-temperature sterilization.
在豆浆中加入9%的蔗糖，灭菌冷却后接种乳酸菌，经发酵后生产出酸豆奶，其感官质量好，可接受性强。
In soybean milk entered 9% of cane sugar, then disinfected, made cool, inoculated lactic acid bacteria and fermented, the short for quality and acceptance were all very good.
以大豆、芦荟为主要原料，采用正交试验设计等方法，依据感官评价探讨芦荟全叶汁酸豆奶饮料的最佳配方和工艺。
The optimal formula and processing technology of formulated sour soybean milk drink with soybean and aloe as the raw materials were studied by the orthogonal test and sensory evaluation.
以大豆、芦荟为主要原料，采用正交试验设计等方法，依据感官评价探讨芦荟全叶汁酸豆奶饮料的最佳配方和工艺。
The optimal formula and processing technology of formulated sour soybean milk drink with soybean and aloe as the raw materials were studied by the orthogonal test and sensory evaluation.
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