Genistein was the main component of isoflavone in the fermented soybean food.
染料木素是大豆发酵食品中的主要异黄酮成分。
Vegetarians will recognize tempeh, a fermented soybean cake that is often used in place of meat.
素食者们以后将会认可豆豉，这是一种经常用来代替肉类的发酵豆粕。
Douchi, the traditional fermented soybean food, has been as a popular seasoning for a long time.
豆豉，这种传统的发酵豆制品，一直以来都是受人们欢迎的调味品。
Fermented beancurd. is a traditional fermented soybean product in China with a pronounced flavour.
腐乳是中国传统发酵豆制品，具有营养价值高，风味好等特点。
The Commission also adopted regional standards for ginseng products, fermented soybean paste and gochujang.
委员会还通过了关于人参产品，发酵豆酱和辣椒酱(gochujang)的区域标准。
The influences of added kinds of food strengtheners on the quality of fermented soybean milk were compared.
对比研究了几种食品强化剂对发酵豆乳质量的影响。
Sufu is the traditional fermented soybean curd cheese with a delicious flavour and rich nutrition in China.
腐乳是中国传统发酵豆制品，具有风味良好，营养丰富等特点。
Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms.
腐乳和豆豉是中国的传统发酵豆制品，它们都是大豆经微生物发酵酿制的产品。
MethodsAfter ground and removed of oil, Yongchuan fermented soybean was ultrasonic extracted with 65% alcohol twice.
方法永川豆豉粉碎，脱脂，然后用65%的乙醇浸泡，超声提取两次。
Experiment 1:Influence of different strains and fermentation conditions on anti-nutrient factors of fermented soybean meal.
菌种和发酵条件对发酵豆粕中抗营养因子的影响。
Volunteer: Oh, that's biological resin, extracted from the fermented soybean fibers, and then attached to the stainless steel mesh structure.
志愿者：哦，这是设计师们从发酵的大豆纤维中提取的生物树脂，然后把它附着在不锈钢制成的网状结构上。
Abstract: Fermented soybean meal by microorganism could decrease anti-nutritional factors, and increase nutrient contents, biological functions.
摘要通过对豆粕进行微生物发酵处理，可降低其抗营养因子含量，提高营养素含量和生物学效价。
In this paper, the characters, formation mechanism and preventing method of the white particles on the surface of fermented soybean product are introduced.
本文就发酵豆制品表面“白点”的实质、形成机理及防治措施进行了综述。
In this paper, eggshell particles were appended into fermented soybean milk, the content of calcium was raised, and provided a new method of bio-fill calcium.
通过在酸豆奶中添加蛋壳细末，来提高酸豆奶中钙质含量，从而为生物补钙提供一种新的方式。
The fermentation effects with different strains were different. This paper reviewed the effects of single strains and multi-strains on fermented soybean meal.
不同菌种的发酵效果不相同，本文就单一菌种及多菌种联合发酵豆粕效果的研究进展做一综述。
The component and content of fatty acids in fermented soybean, flaxseed, and cottonseed were analyzed by GC-MS. Especially, the essential fatty acid was emphasized.
以黄豆、亚麻籽、棉籽为例，利用气质联用色谱法分析其脂肪酸的组成及含量，并着重讨论其中必须脂肪酸的含量。
Soybean isoflavones belongs to flavonoids. It is a kind of compounds with biological activity and richly contained in soybean and traditional fermented soybean foods.
大豆异黄酮属于黄酮类化合物，是一类具有重要生物活性的化合物，在大豆和传统大豆发酵食品中含量丰富。
It was hopeful to improve the yield of GABA in fermented soybean products by screening novel microbial strains, which supplied a new prospective pathway to obtain GABA from fermented soybean products.
指出通过筛选不同的微生物菌株，可望实现发酵豆制品高产GABA，为发酵豆制品成为获得GABA的新资源提供了新的思路。
The fermented soybean streptokinase ofthe present invention after being treated may be produced into thrombus dissolving medicine and health food for preventing cardiac and cerebral vascular diseases.
本发明的豆豉溶栓酶经处理后可制成溶血栓类药品和预防心血管疾病的保健食品。
Another popular product is tempeh, a soybean mash fermented by Rhizopus.
另一种产品是天培，一种用根霉发酵成的豆酱。
Important technological parameters and main points were obtained from the study conducted on the stability of fermented milk of black soybean and haw.
通过对黑豆山楂发酵乳稳定性的研究，获得了重要的工艺参数和技术要点。
In this paper, the formulation and process of Lactobacillus fermented beverage from soybean and sesame were studied.
对大豆芝麻乳酸菌发酵饮料的配方和生产工艺进行了实验研究。
A fermented black soybean having a pungent salty flavor, preserved in salt and used in Asian cuisine.
发酵过的黑色大豆，有刺激性的咸味，用盐腌制并用于亚洲的烹饪中。
In this paper, mixed fermented yoghurt is prepared with major materials of sesame and soybean.
以芝麻、大豆为原料，研制芝麻大豆混合发酵酸奶。
The process of clearing pungent taste of soybean, the production of soybean milk and the fermented procedure of soybean milk yoghurt were studied in this paper.
本文研究了大豆的脱腥处理，豆奶的制作以及酸豆奶的发酵工艺。
This article mainly introduced the resource situation, the health care value and the research status in microorganism fermented food of the soybean residue.
本文主要介绍了豆渣的资源状况、营养保健价值及微生物发酵豆渣食品方面的研究开发现状。
Douchi fibrinolytic enzyme (DFE) is a new fibrinolytic enzyme which was discovered in Douchi, a traditional Chinese food of fermented-soybean.
豆豉纤溶酶是从中国传统的大豆发酵食品——豆豉中发现的新型纤溶酶。
Douchi fibrinolytic enzyme (DFE) is a new fibrinolytic enzyme which was discovered in Douchi, a traditional Chinese food of fermented-soybean.
豆豉纤溶酶是从中国传统的大豆发酵食品——豆豉中发现的新型纤溶酶。
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