Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.
酵母面包是一种发酵了的面包，它含有乳酸菌，发酵大豆中也含有乳酸菌。
Hydrolysis, in this instance, breaks larger soy protein molecules into their constituent amino acids, such as glutamic acid.
在这里，水解作用把大豆蛋白大分子碎解为几种基本的氨基酸，比如谷氨酸。
Buy: Citric acid, Soy sauce, Beans, Sunflower seeds, Food additive.
采购：柠檬酸，酱油，大豆，瓜子，食物添加剂。
The major problems such as lower recovery ratio of protein, lower yield and purity of finished products existed in the process of isolating soy protein by alkali extraction and acid precipitation.
大豆分离蛋白的碱浸提酸沉淀工艺，目前普遍存在蛋白质回收率低，分离蛋白成品得率低，纯度低的问题。
Soy bean oil and its products normally contains only 7 to 11% palmitic acid.
豆油及豆油制品在正常情况下只含7 - 11%的软脂酸。
The high purification soy isoflavone aglycone was extracted from low purification soy isoflavone product by acid hydrolysis, ultrasound-assisted acid hydrolysis and enzyme hydrolysis.
以低纯度商品大豆异黄酮为原料，利用酸水解法、超声波辅助酸水解法及酶水解法制备高纯度大豆异黄酮甙元产品。
To prevent the soy sauce from having a strong vinegar taste (vinegar is dilute acetic acid), oxygen must BE kept, out of the fermentation tank.
为了防止酱油产生强烈的醋味(醋是稀释的乙酸)，必须要使发酵罐隔绝氧气。
This paper inquired into physical property and chemical property about amino acid, and the chemical change of amino acid in soy sauce under given conditions.
重点讨论了氨基酸的一般物理性质和化学性质，及酱油内的氨基酸在一定条件下的化学变化。
Buy: soy protein, citric acid, potassium sorbate.
采购：大豆蛋白，柠檬酸，山梨酸钾。
It is appended super amino acid and soy albumen.
特别添加超级氨基酸—大豆肽蛋白。
Compared with the raw material, soy fatty acid mixture obtained by the distillation under vacuum had lower content of unsaturated fatty acid, but higher content of saturated one.
水解液通过真空蒸馏得到大豆混合脂肪酸，混合脂肪酸不饱和脂肪酸含量比原料低、但是饱和脂肪酸含量高。
Dipsy fish oil, soy lecithin, biotin, various amino acid, zinc gluconate, as well as anti-louse element.
深海鱼油，大豆卵磷脂，生物素，各种氨基酸，葡萄糖酸锌及保健趋虫药。
Other Ingredients: Cellulose, modified cellulose gum, magnesium stearate, stearic acid, modified cellulose, silicon dioxide, soy lecithin, and carnauba wax.
其他成分：纤维素，改性纤维素胶，硬脂酸镁，硬脂酸，改性纤维素，二氧化硅，大豆卵磷脂，棕榈蜡。
The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free amino acid during fermentation.
发酵液中的多肽含量先增后减，表明发酵进程是按大豆蛋白水解成多肽，多肽水解成游离氨基酸顺序进行。
Whey soy proteins (WSP) are acid soluble proteins in whey from soybean processing industry. Its characterization and application were studied more and more.
大豆乳清蛋白是大豆加工业产生的大豆乳清水中的酸溶性蛋白成分，它的性质及其应用越来越受到人们的重视。
Cellulose, modified cellulose, modified cellulose gum, stearic acid, magnesium stearate, acacia, silicon dioxide, organic spirulina, soy lecithin, vegetable glycerin and soybean oil.
纤维素，改性纤维素，改性纤维素胶，硬脂酸，硬脂酸镁，洋槐，二氧化硅，有机螺旋藻，大豆卵磷脂，蔬菜甘油和豆油。
Meanwhile the more exposed hydrophobic amino acid groups by heat treatment, the better foaming capacity of soy protein isolate.
而由于热处理能够使蛋白质分子表面暴露的疏水性氨基酸残基增加，从而提高大豆分离蛋白的起泡能力。
Cellulose, modified cellulose gum, magnesium stearate, stearic acid, modified cellulose, silicon dioxide, soy lecithin, and carnauba wax.
纤维素，改性纤维素胶，硬脂酸镁，硬脂酸，改性纤维素，二氧化硅，大豆卵磷脂，和巴西棕榈蜡。
A method for preparing a acid soy based milk drink is described.
本文叙述一种酸性豆乳饮料的制作方法。
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.
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。
Fructose, citric acid, natural flavors, magnesium stearate, silica and natural color. Contains milk, fish and soy.
果糖，柠檬酸，天然香料，硬脂酸镁，硅和自然的色彩。含有奶，鱼和大豆。
More recently, benzoic acid and sorbic acid preservatives in diluted soy sauce samples were analyzed by the this method, and we have made some important progress.
我们用此技术在稀释的酱油样品中富集测定了防腐剂山梨酸和苯甲酸的含量，并已取得重要进展。
The major problems such as low recovery ratio of protein, low yield and purity of finished products are found in the process of isolation soy protein by alkali extraction and acid precipitation.
大豆分离蛋白的碱浸提酸沉淀工艺，目前普遍存在成品得率低，纯度低的问题。
The soy sauce mixing with pigment and salt may be identified by determining the content of nitrogen formed in amino acid and the content of pigment.
用酱色、食盐等配制的劣质酱油可用测定氨基酸态氮和酱色含量的方法进行鉴别。
The mungbean milk beverage is composed of soy-bean milk and milk proportionately, which contains abundant protein and essential amino acid.
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。
Sucrose, Glucose (corn) Pectin, Lenactmentic Acid, Natural Flavor, Citric Acid, Soy Lecithin, color added (annatto) and Fumaric Acid.
葡萄糖，蔗糖， 乳酸，天然口味，柠檬酸，大豆卵磷脂，胭脂树红和反丁烯二酸。
Purified Water, Fructose, Soy Lecithin, Xanthan, Citric Acid, Natural Flavor, Potassium Sorbate, Citricidal (grapefruit seed extract).
纯净水，果糖，大豆卵磷脂，黄原胶，柠檬酸，天然香料，山梨酸钾，Citricidal(葡萄柚籽提取物)。
Purified Water, Fructose, Soy Lecithin, Xanthan, Citric Acid, Natural Flavor, Potassium Sorbate, Citricidal (grapefruit seed extract).
纯净水，果糖，大豆卵磷脂，黄原胶，柠檬酸，天然香料，山梨酸钾，Citricidal(葡萄柚籽提取物)。
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