豆乳是指整粒大豆经过加水、压榨、加热和过滤而后得出来的一种饮料，其中大豆固形物应有8%以上，但不得添加其它任何成分。加工豆乳指的是使用整粒大豆成脱脂大豆，依上述的制法而得到的液体，或使用粉末豆乳加水成为液体再加植物油、糖、盐和乳化剂等的一种乳状饮料，其大豆固形物应在6%以上。
Both total and individual isoflavone content in dried soymilk and tofu were controlled under major genes with smaller heritability and polygenes with heritability more than 50.59%, which indicated to accumulate polygenes should be emphasized in the improvement of isoflavone content.
分离分析与QTL定位均表明大豆豆乳与豆腐中异黄酮含量属主基因加多基因控制,多基因占主导地位(遗传率大于50.00%),其遗传改良应重视多基因积聚。
参考来源 - 我国大豆资源豆腐豆乳得率和异黄酮含量的遗传变异及两类性状的QTL分析The soymilk yoghurt produced with Streptococcus thermophilus plus Lactobacillus bulgaricus at 1:1 mixing ratio had strong aroma and high acidity. Therefore, an excellent fermentation starter has been found for the production of soymilk yoghurt through this study.
感官评定与香气检测分析结果一致，1:1 的保加利亚乳杆菌和嗜热链球菌组成的菌种产香浓郁，产酸力高，是豆乳发酵的优选菌种。
参考来源 - 乳酸菌发酵酸豆乳香气成分检测分析及评价·2,447,543篇论文数据，部分数据来源于NoteExpress
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