本文叙述一种酸性豆乳饮料的制作方法。
A method for preparing a acid soy based milk drink is described.
制成了口感细腻、香味浓郁的酸性豆乳饮料。
对影响豆乳饮料稳定性的因素及其控制措施进行了研究。
Effects of some influential factors on stability of soybean milk were studied in this article.
研究了以大豆和鲜牛奶为原料发酵生产酸豆乳饮料的工艺。
Clotted soybean milk was produced by fermentation from soybean and fresh milk as the raw materials, the technology for which was studied.
绿豆乳饮料是由绿豆浆和鲜牛奶按适当比例混合，蛋白质含量丰富，必需氨基酸齐全。
The mungbean milk beverage is composed of soy-bean milk and milk proportionately, which contains abundant protein and essential amino acid.
以大豆为主要原料，经磨浆、加入驯化后的乳酸菌发酵成熟后进行调配，制成乳酸发酵豆乳饮料。
With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend.
速溶豆乳晶，是以大豆为主要原料，以白砂糖、淀粉糖浆为辅料，经科学方法精制而成的—种速溶性固体饮料。
The instant soybean milk crystal is an instant solid drink which is made with soybean as the main ingredient, sugar and starch syrup as the auxiliary ingredient through scientific method.
以绿豆为原料制成绿豆乳，并添加乳酸菌发酵制作绿豆乳发酵饮料。
The article studies the way that produces the mungbean milk using mungbean, and produces the ferment drink by adding the bacterium lactate in mungbean milk.
以绿豆为原料制成绿豆乳，并添加乳酸菌发酵制作绿豆乳发酵饮料。
The article studies the way that produces the mungbean milk using mungbean, and produces the ferment drink by adding the bacterium lactate in mungbean milk.
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