The microencapsulation could increase the flavor of soybean yogurt and soybean ice-cream.
应用于大豆冰激淋和大豆酸奶中，可掩盖豆腥味，提高产品感官质量。
Processing technique of soybean yogurt was studied to improve the additional value of soybean milk and for industrial application.
从提高豆浆附加值及应用研究的角度，研究了大豆酸奶的加工工艺。
It is feasible to add soybean molasses as bifidobacterium factors in the application of certain bifidobacterium yogurt.
添加大豆糖蜜作为双歧因子，在双歧酸奶中的应用具有一定的可行性。
The main purpose of the text is to study the best preparation process and parameters, as well as the micro-structure and flavor analysis of the soybean dietary fiber yogurt.
本文的主要目的是为了研究大豆膳食纤维酸奶制备的最佳工艺流程和工艺参数，以及微观结构和风味分析。
Using non-odor soybean as the material to make soymilk yogurt, the optimal processing technology were investigated with orthogonal experiment.
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.
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。
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