酸豆乳

结果表明，不同牛奶成分对于酸豆乳的影响不同。

Results showed that the three different compositions have different effect on the flavour of soy yogurt .

影响酸豆乳质量因素的研究

Study on Affecting Factors of the Quality of Soy based Yoghurt

利用豆粕生产发酵酸豆乳的工艺研究

Study on the process of the soybean yoghurt made from soybean cake

调配型酸豆乳的生产工艺优化及其稳定性研究

Study on the Stability and Optimization of Formulated Sour Soybean Milk Processing

果味发酵酸豆乳的的研制

Study on the Fermented Acid Soybean Milk With Fruity Flavour

乳酸菌发酵酸豆乳风味的研究

Studies on the Flavor Compounds of Soymilk Yoghurt by Lactic Acid Bacteria Fermentation

酸豆乳及酸牛乳对实验肿瘤生长和转移的影响

Effects of soya yogurt and yogurt on the growth and metastases of experimental tumors

大豆非发酵型和发酵型酸豆乳的制备

Preparation of Fermented and Non-Fermented Soy Milk Yogurt

发酵酸豆乳的新工艺探讨

New Technology of Fermenting Acidity Bean Milk

乳酸菌的分离鉴定及其在酸豆乳加工中的应用

Isolation and Identification of Lactic Acid Bacteria and Its Application in Fermented Soybean Drink Product

发酵型酸豆乳饮料的研究

Study on Sour Fermented Soybean Drink

利用菠萝汁中所含蛋白水解酶将豆乳中的蛋白质部分水解成为功能性多肽，再添加乳酸菌发酵剂制成酸豆乳。

Proteins in soybean milk were partly hydrolysised into functional polypeptide by protein enzyme in pineapple juice .

感官评定结果表明，乳酸菌种及其混合比例对发酵酸豆乳的香气有明显影响。

In comparison with pre-fermented soymilk , all the three soymilk yoghurts showed significantly higher contents of ketones and acids but significantly lower contents of aldehydes and alcohols .

发酵酸豆乳在提高营养价值的同时不仅保留了豆制品的豆香味还产生了特殊的品质及良好的口感。

In improving nutritional value . at the same time through the lactic acid bacteria fermentation not only retains the soy bean fragrance also produced a special quality and good taste .

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。

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 .

本实验以大豆为基本原料，探讨了影响发酵酸豆乳脱腥的各种因素：大豆浸泡条件、大豆热处理条件、菌种的种类与接种量、豆乳浓度、产酸量、添加物如牛奶、糖等。

The article studied some critical factors of influencing the beany flavor of fermented soymilk such as soy soaking , heat treatment , cultures , soymilk concentration , acidity , milk , sugar .