以大豆为主要原料，经磨浆、加入驯化后的乳酸菌发酵成熟后进行调配，制成乳酸发酵豆乳饮料。
With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend.
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.
以芝麻、大豆为主要原料制各的植物蛋白营养乳，克服了纯芝麻乳水溶性差的难题及纯豆奶风味较差的缺陷。
The vegetable protein milk made from sesame and soybean has the advantage of being miscible with water over the sesame milk.
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