用本方法制备的水溶性大豆多糖作为酸性乳饮料的稳定剂，添加量为0.2%，获得了满意结果。
The soluble soybean polysaccharide obtained was added to acidic milk beverages as the stabilizer at 0.2%. The effect was satisfactory.
采用正交试验研究了从豆渣中提取大豆水溶性多糖的工艺，并探讨了其对酸性乳饮料的稳定作用。
The paper studied the extraction technology of water-soluble soybean polysaccharides (SSPS) and its effect on the stability of acid dairy beverages.
采用正交试验研究了从豆渣中提取大豆水溶性多糖的工艺，并探讨了其对酸性乳饮料的稳定作用。
The paper studied the extraction technology of water-soluble soybean polysaccharides (SSPS) and its effect on the stability of acid dairy beverages.
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