大豆低聚糖保留量达90%以上。
The reservation amount of soybean oligosaccharides added is over 90%.
研究国产大豆低聚糖在点心面包中的应用。
In this paper, we researched the applications of domestic soybean oligosaccharides in dessert bread.
试验结果表明：改性大豆低聚糖无胀气现象；
The modified soybean oligosaccharides don t have flatulent phenomenon.
研究从脱脂豆粕中提取大豆低聚糖的制备工艺。
The preparation of the soybean oligosaccharide produced from soybean cake was studied.
大豆低聚糖(SBOS)是一种功能性低聚糖。
Soybean oligosaccharide (SBOS) is one of non-digestible oligosaccharides.
大豆低聚糖对高脂血症患者具有降低血脂的作用。
Soybean oligosaccharides can decrease blood lipid levels in patients with hyperlipidemia.
在最优的工艺条件下XHP03是提取大豆低聚糖的最佳用膜。
XHP03 was chosen as the best ultrafiltration membrane under excellent conditions.
系统介绍了大豆低聚糖生产工艺参数，使其能进入工业化规模生产。
The process technique and parameters of soybean oligosaccharides are presented so as to be applied to large-scale industrial production.
大豆低聚糖对人体具有多种保健功效，因而在食品中的应用日趋广泛。
The health benefits provided by soy oligosaccharides have led to their increasing use in food products.
根据大豆低聚糖的主要加工特性，采用单因素试验设计研究大豆低聚糖在酸豆奶中的应用。
According to the mainly process characteristic of soybean oligosaccharide, an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk.
本文介绍了用膜集成技术提取大豆低聚糖的生产工艺，提出了工艺设计中应注意的若干问题。
A production process for extraction of soybean oligose by integrated membrane technique is introduced in this paper and some problems in technological designs which should be noticed are put forward.
介绍了大豆低聚糖的物理化学特性、生产工艺流程、生理功能，并阐述了其在食品工业中的应用。
The physical and chemical properties, production process and physiological functions of soybean oligosaccharide are introduced, and its use in the food industry described.
目的探讨大豆低聚糖(SOS)和大豆低聚肽(SOP)对高脂血症大鼠血管活性物质和血液流变学的影响。
Objective To investigate effects of soy oligosaccharides (SOS) and soy peptides (SOP) on vasoactive substances and hemorheology in hyperlipidemia rats.
添加玉米低聚糖、大豆低聚糖、棉籽低聚糖、异麦芽低聚糖等促进益生菌生长繁殖的，抑制有害菌生长的益生元。
Various prebiotics that promote growth of prebiotics and inhibit the growth of pernicious bacteria are added, such as corn oligosaccharides, cottonseed oligosaccharides, isomaltooligosaccharide, etc.
本文对大豆副产品中的功能性成分进行了论述，并对大豆多肽、大豆低聚糖和大豆膳食纤维、大豆异黄铜、大豆磷脂等的生产工艺进行了介绍，对大豆的深加工具有重要意义。
The factors that affected the quality of soybean dietary fiber biscuit, which were studied by adding soybean waste powder that contained soybean dietary fiber based on the basic formula in this paper.
结果表明：大豆复合功能因子不但含有营养成分，而且还含有0。94%异黄酮、1。06%皂苷和17。1%低聚糖等功能成分。
The results showed scffs was composed of nutritional ingredients and functional ingredients with0.94% isoflavone 1.06% saponin and17.1% oligosaccharide .
本文用ODS柱，以纯水为洗脱液，高效液相色谱法(HPLC)测定了大豆粉中的低聚糖。
In this paper, oligosaccharides in soybean flour were determined by HPLC on an ODS column, using pure water as eluent.
大豆乳清中富含低聚糖。
Soybean whey is rich in of igosaccharides (raffinose stachyose and sucrose ).
目的：分析食用大豆及其制品中的低聚糖引起肠胃胀气的原因。
Objective: soy products may cause excessive intestinal gas because of soybean oligosaccharides.
以新鲜牛乳、无糖豆粉、大豆浓缩蛋白粉和低聚糖为主要原料，研究开发低血糖指数豆乳粉，确定其生产工艺及产品配方，临床测定其血糖指数。
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
以新鲜牛乳、无糖豆粉、大豆浓缩蛋白粉和低聚糖为主要原料，研究开发低血糖指数豆乳粉，确定其生产工艺及产品配方，临床测定其血糖指数。
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
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