Important technological parameters and main points were obtained from the study conducted on the stability of fermented milk of black soybean and haw.
通过对黑豆山楂发酵乳稳定性的研究，获得了重要的工艺参数和技术要点。
The influences of added kinds of food strengtheners on the quality of fermented soybean milk were compared.
对比研究了几种食品强化剂对发酵豆乳质量的影响。
The process of clearing pungent taste of soybean, the production of soybean milk and the fermented procedure of soybean milk yoghurt were studied in this paper.
本文研究了大豆的脱腥处理，豆奶的制作以及酸豆奶的发酵工艺。
In this paper, eggshell particles were appended into fermented soybean milk, the content of calcium was raised, and provided a new method of bio-fill calcium.
通过在酸豆奶中添加蛋壳细末，来提高酸豆奶中钙质含量，从而为生物补钙提供一种新的方式。
In soybean milk entered 9% of cane sugar, then disinfected, made cool, inoculated lactic acid bacteria and fermented, the short for quality and acceptance were all very good.
在豆浆中加入9%的蔗糖，灭菌冷却后接种乳酸菌，经发酵后生产出酸豆奶，其感官质量好，可接受性强。
In soybean milk entered 9% of cane sugar, then disinfected, made cool, inoculated lactic acid bacteria and fermented, the short for quality and acceptance were all very good.
在豆浆中加入9%的蔗糖，灭菌冷却后接种乳酸菌，经发酵后生产出酸豆奶，其感官质量好，可接受性强。
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