豆乳

I had bread with fermented bean curd for breakfast.

我今天的早点是豆乳加面包。

The clotting time and breaking strength of soymilk curds coagula ted by 13 proteinases were investigated.

以凝固时间和凝固强度为指标，考察了13种蛋白酶的豆乳凝固能力，发现胃蛋白酶、凝乳酶和风味蛋白酶没有豆乳凝固活性，Alcalase、木瓜蛋白酶和菠萝蛋白酶具有较强的豆乳凝固能力。

According to the examining results of coagulum texture change during soymilk coagulation showing in this paper,when the coagulation is induced by Alcalase,a commercial alkaline proteinase,the pH value drops by (0.2,) and all the subunits of soy protein are hydrolyzed to 8-14 KDa peptides,indicating that the essential reason for the coagulation by Alcalase is the partial degradation of the peptide chains.

在Alcalase凝固豆乳过程中pH值下降程度小于0.2，SDS-PAGE电泳表明大豆蛋白质各亚基在凝固过程中均降解为8～14 Ku的肽段，说明大豆蛋白的部分降解可能是Alcalase凝固豆乳的根本原因。

The comparative tests of the rheological properties between Alcalase induced soy coagulum and Magnesium Chloride/Calcium Chloride induced soy coagulum shows that the former one has higher hardness,lower strength,and 10 times higher adhesiveness of the latter one.

对Alcalase与盐类凝固剂氯化镁和氯化钙凝固豆乳的主要流变学性质比较发现，Alcalase凝固豆乳的硬度比盐类凝固剂大，凝胶强度比盐类凝固剂低，粘附性比盐类凝固剂高10倍以上，使凝胶较粘，乳清不易排出。

The main technological feature of the product is that it is formed by fermenting the bean milk or powder, bean recovering milk mixed with glucose, fructose, enforced soybean isoflavone with lactobacillus, especially Lactobacillus helveticus TUST005 and diketone streptococcus.

其主要技术特点是大豆乳或大豆粉、大豆蛋白复原乳混合葡萄糖、果糖或果葡糖浆，强化大豆异黄酮，经过乳酸菌，特别是瑞士乳杆菌TUST005和丁二酮链球菌的发酵，形成凝乳的食品。

The shear stress caused by flowing liquid and the tensive stress caused by the rapid decrease in pressure in high-pressure homogenizer s have been studied through soymilk homogenizing experiments, and their orders of magnitude have been estimated.

通过豆乳均质实验和理论分析研究了高压均质机中的液力剪切应力和压力突降引起的拉应力，估计了它们的数值量级。

The sprouted soybean milk mixed with milk in proportion of 4:6, the acquired mixed milk has milk-white, even appearance, coordinate flax or, rich in nutrition.

其中发芽大豆乳与牛乳以4：6混合，得到的复合乳呈乳白色、外观均一、风味协调，营养丰富。

Use with SANA soy milk series toner and cream for even more effective results.

配合SANA豆乳系列的化妆水和美容霜使用，保湿美肌效果更佳！

The results indicated that the best formula of this kind of fermented soybean drink with the greatest stability were: CMC: Xanthan Gum=2:1, 0.2％of stabilizers, 10％of sucrose, 0.2％of lactic acid, and pasteurizing under 80℃for 20min.

对发酵豆乳饮料的调配工艺和稳定性进行了研究，选出对提高酸豆乳饮料稳定性有良好作用的稳定剂配方为CMC：黄原胶=2∶1，添加量为0.2％时，稳定系数为0.946，蔗糖添加量为10％，乳酸添加量为0.2％，最佳杀菌条件为80℃、20min。

PGA and CMC-Na (FH-9) were the chosen stabilizers. Based on the orthogonal experiment,the optimum added amount of stabilizers and homogenizing and sterilization parameters wereobtained. The results indicated that the best formula of this kind of fermented soybean drink withthe greatest stability were: 0.4% of CMC-Na(FH-9),0.2% of PGA, 0.067% of MG and 0.083%ofSE, homogenizing twice under 40℃,30MPa and pasteurizing twice under 80℃ for 20min. Thesensory ,physical, chemical and microorganism target of fermented soybean drink were studiedand conformed to the Chinese Standards.

对发酵纯豆乳饮料的调配工艺和稳定性进行了研究，选出对提高酸豆乳饮料稳定性有良好作用的稳定剂配方为羧甲基纤维素钠FH-90.4%、藻酸丙二醇酯0.2%，乳化剂为单甘酯0.067%和蔗糖酯(SE-15)0.083%，确定了最佳均质条件为30MPa 40℃二次均质，杀菌条件为80℃20min的两次常压杀菌，并测定了纯酸豆乳饮料的感官、理化和微生物指标。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。