电渗透脱水在豆制品加工中，特别是豆腐皮加工中的应用，正处在研究阶段。
The electroosmotic dewatering method is a new typical technology in soybean productions , especially in bean curd skin.
自1936年至今，贵州已选育高产、优质适于各类豆制品加工的大豆品种20余个，其中本院育成16个。
More than 20 cultivars of soybean with high yield, good quality and suitable for processing diversified soy-foods in Guizhou had been selected since 1936.
豆渣是豆腐、腐竹、豆奶等大豆制品加工中的主要副产物，富含膳食纤维、蛋白质、钙等营养元素，是一种新型保健食品资源。
Soybean residue is the mainly byproduct in the processing of soybean, it contains plenty of dietary fiber, protein and calcium, so it is a new type health care food resource.
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