[1] 豆乳粉又称干燥豆乳。它是在豆乳生产的基础上，将豆乳进一步杀菌、然后添加甜味剂、乳化剂、食用香精(乳香型)、增味剂等食品添加剂,经乳化、均质、喷雾干燥再制成的速溶乳粉体。
其制备方法又可适用于各种配制乳粉、强化乳粉、豆乳粉及其他速溶饮品。
The process is also applicable for the manufacture of formulated milk powder, fortified milk powder, soy milk powder and other powdered instant refreshment.
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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