豆乳

Effects of some influential factors on stability of soybean milk were studied in this article.

对影响豆乳饮料稳定性的因素及其控制措施进行了研究。

The current screening strategy for soymilk coagulating enzymes was also commented according to the results.

根据以上结论，本文还对豆乳凝固酶当前的筛选策略进行了评价。

The current screening strategy for soymilk coagulating enzymes is also commented according to the results.

根据以上结论，该文还对豆乳凝固酶当前的筛选策略进行了评价。

A new type of solid soybeam yoghourt was studied with soybeam and milk powder by fermentation used lactic acid bacteria.

以大豆粉、乳粉为原料，经混合乳酸菌发酵，制成一种新型酸牛乳—发酵固体豆乳酸牛奶。

Soy: Soybeans, soy nuts and edamame, plus any products made from soy (like tofu, soymilk, etc.) can help to reduce the production of new cholesterol. A little can go a long way-aim for about 25 grams of soy protein a day.

大豆：黄豆，豆干，豆腐，豆乳等任何用大豆制成的食品都能够抑制不良胆固醇的形成，每天只要摄入少量的大豆蛋白（25克）就很有用。

Soy versus whey protein bars: Effects on exercise training impact on lean body mass and antioxidant status.

大豆乳清蛋白与酒吧：对运动训练的影响瘦体重和抗氧化状态。营养J ， 3日， 22日至26日。

The hydrolysis of α-oligosaccharides and metabolism of aldehydes in soymilk mainly depended on strain type and time.

豆乳中α-低聚糖和醛类物质的降解程度依赖于菌株类型和发酵时间。

Based on orthogonal experiment and organoleptic analysis results, the optimum germinationconditions were as follow: soybean: water = 1:8,St:Lb=1:2, pasteurisation conditions were 85℃for 30min, the chosen amount of sucrose and glucose to be added were 6% and 2% respectively ,and the fermentation conditions were 43℃ for 6h.

通过正交实验和感官评分的方法确定了纯豆乳发酵最佳工艺为：磨浆豆水比1：8，St：Lb=1：2，杀菌条件为85℃30min，蔗糖和葡萄糖添加量分别为6%和2%，发酵温度43℃，发酵时间6h。

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。