能够是牛奶、酸奶或者豆乳。
本文叙述一种酸性豆乳饮料的制作方法。
A method for preparing a acid soy based milk drink is described.
大豆乳清中富含低聚糖。
Soybean whey is rich in of igosaccharides (raffinose stachyose and sucrose ).
制成了口感细腻、香味浓郁的酸性豆乳饮料。
对用膜分离技术处理大豆乳清废水进行了研究。
The experimental study of soybean whey wastewater treatment was conducted by membrane process.
最佳食谱：豆乳。
对比研究了几种食品强化剂对发酵豆乳质量的影响。
The influences of added kinds of food strengtheners on the quality of fermented soybean milk were compared.
对影响豆乳饮料稳定性的因素及其控制措施进行了研究。
Effects of some influential factors on stability of soybean milk were studied in this article.
豆乳的组成成分与牛乳极为相似，是牛乳的最佳替代品。
Moreover the composition of bean milk is extremely alike with milk.
研究了以大豆和鲜牛奶为原料发酵生产酸豆乳饮料的工艺。
Clotted soybean milk was produced by fermentation from soybean and fresh milk as the raw materials, the technology for which was studied.
采用磁性壳聚糖微球吸附的方法吸附大豆乳清废水中蛋白质。
Adsorption effects of magnetic chitosan microsphere on protein of soy whey waste water were studied in this paper.
从大豆乳清中提取出大豆异黄酮，对其抗氧化活性进行了研究。
Antioxygenic activity of soybean isoflavones extracted from soybean whey was researched in this paper.
以绿豆为原料制成绿豆乳，并添加乳酸菌发酵制作绿豆乳发酵饮料。
The article studies the way that produces the mungbean milk using mungbean, and produces the ferment drink by adding the bacterium lactate in mungbean milk.
如果您怀疑牛奶过敏，在您的宝宝，您可以尝试改变公式或切换到豆乳。
If you suspect milk allergy in your baby, you could try changing formulas or switch to soymilk.
其制备方法又可适用于各种配制乳粉、强化乳粉、豆乳粉及其他速溶饮品。
The process is also applicable for the manufacture of formulated milk powder, fortified milk powder, soy milk powder and other powdered instant refreshment.
试验结果表明，豆乳在凝固超声衰减曲线上有一明显转折点即凝固初始点。
The result showed that there is a turn point on the ultrasonic attenuation curve.
脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。
Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk.
结果表明，豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
在研究纯大豆发酵豆乳的基础上，对产品的风味物质与微观结构进行了初步分析和探索。
On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk.
在研究纯大豆发酵豆乳的基础上，对产品的风味物质与微观结构进行了初步分析和探索。
In view of these, the lipid reducing function of tested strain and fermented soymilk were investigated in this study.
绿豆乳饮料是由绿豆浆和鲜牛奶按适当比例混合，蛋白质含量丰富，必需氨基酸齐全。
The mungbean milk beverage is composed of soy-bean milk and milk proportionately, which contains abundant protein and essential amino acid.
我们对这些新技术方法进行了应用比较研究，总结出在大豆豆乳加工中较为实用先进的技术方法。
These advanced technology is compared and the more practical processing method is given in the soybean milk making.
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.
结果表明，大豆乳清蛋白具有较好的溶解性及起泡性，但泡沫稳定性及乳化性不如大豆分离蛋白。
But the foam stability and emulsifying capacity were inferior to soy proteins isolate. And by electrophoresis, the composition of whey soy proteins was analyzed.
对豆乳凝固酶的研究应用情况进行了全面的回顾，认为凝固强度低是制约豆乳凝固酶应用的主要原因。
The researching development of soymilk clotting enzyme(SCE)was reviewed in this paper, and the low clotting strength was considered to be the limitation of it's application.
在实验样机上进行了豆乳原料均质实验，验证了该系统在实践上的可行性，值得进行进一步深入的研究。
Soymilk material processing experiment is brought out in the sample machine, the feasibility in practice is testified through the experiment, it is worth of making further research.
在实验样机上进行了豆乳原料均质实验，验证了该系统在实践上的可行性，值得进行进一步深入的研究。
Soymilk material processing experiment is brought out in the sample machine, the feasibility in practice is testified through the experiment, it is worth of making further re...
结果表明，以豆乳为主要原料制作酸豆乳具有传统酸乳的风味和外观，以及营养平衡、价格低廉等特点。
The results showed that the acidity milk processed from soybean milk had a balance nutrition and was cheap. Additionally, it has a special flavor and fine appearance of convent...
但是，过量食用大豆会增大患乳癌风险，每天应控制异黄酮摄取量在40毫克左右，约一杯豆乳或四盎司豆腐。
Excess soy consumption has been linked to an increased risk of breast cancer, so limit your isoflavone intake to about 40mg daily (about 1 cup of soy milk or 4 ounces of tofu).
但是，过量食用大豆会增大患乳癌风险，每天应控制异黄酮摄取量在40毫克左右，约一杯豆乳或四盎司豆腐。
Excess soy consumption has been linked to an increased risk of breast cancer, so limit your isoflavone intake to about 40mg daily (about 1 cup of soy milk or 4 ounces of tofu).
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