soymilk

1. Eg: I drink a cup of soymilk every morning.
   我每天早晨喝一杯豆奶。
2. Tofu skin is hung on the chopstick when air dried and become a by-product of hairy tofu. In other delicacy with a totally different texture, the key to produce hairy tofu is to add self-made sour juice into soymilk for fermentation.
   油豆皮被晾晒在竹筷上，风干后成为毛豆腐的副产品，它们是另一种质感的美食。制作毛豆腐的关键在于用自制的发酵酸水来点卤。
3. Effects of Cow-milk and Calcium-fortified Soymilk on Histomorphology of Bone in Ovariectomized Rats
   牛奶与钙强化豆奶对去卵巢大鼠骨组织形态的影响
4. In comparison with pre-fermented soymilk, all the three soymilk yoghurts showed significantly higher contents of ketones and acids but significantly lower contents of aldehydes and alcohols.
   感官评定结果表明，乳酸菌种及其混合比例对发酵酸豆乳的香气有明显影响。
5. Yeast and lactobacillus were used as starters for production of sour soymilk liquor.
   对酵母菌与乳酸菌混合发酵制备酸豆浆酒的工艺进行了研究。
6. Effect of Calcium Fortified Soymilk and Cow Milk on Bone Metabolism in Postmenopausal Women in Shanghai
   牛奶和钙强化豆浆对上海市绝经后妇女骨代谢的影响
7. Effects of microwave-treated soymilk on Fermentation Properties of dough of Mantou
   微波处理豆浆对馒头面团发酵特性影响的研究
8. Compared with an old-style soymilk machine cup body structure, the structure of the utility model has the advantages of reliable connection, convenient assembly, simple process, low cost and the like.
   与老式豆浆机杯体结构相比，本实用新型提出的结构具有连接可靠、安装方便、工艺简单、成本低等诸多优点。
9. Effect of Adding CaCl_2 on the Solubility of Soymilk Powder
   添加CaCl2对豆乳粉溶解性的影响
10. They find milk, eggs, bread and cookies, chocolate, soup, vegetables, even frozen pizzas and soymilk.
    他们能找到牛奶、鸡蛋、面包、甜点、巧克力、浓缩汤、蔬菜，甚至冰冻比萨和豆浆。
11. Application of statistical analysis method in the flavor adjustment of ginger soymilk
    统计分析方法在姜汁豆浆风味调配中的应用
12. Researches on the Function of Fermented Soymilk with Lactobacillus Acidophilus on Serum Lipid
    嗜酸乳杆菌发酵豆乳降血脂功能的研究
13. Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
    乳酸菌发酵豆浆制作豆腐得率的研究
14. On-line Detection and Control Device of Concentration of Soymilk
    豆浆浓度在线检测方法与控制装置的研究
15. Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus
    增稠剂对嗜酸乳杆菌发酵豆乳饮料稳定性影响的研究
16. The qualities and efficiencies of Yuba production are affected by many factors such as soybeans, soy-soaking, soymilk preparation, heating and additives in the process.
    本文综述了原料、加工过程（大豆浸泡、豆浆制备、加热保温揭竹）和添加剂等方面对腐竹生产的影响，并提出了提高腐竹产品质量和产率的对策。
17. Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus
    嗜酸乳杆菌发酵豆乳饮料的稳定性研究
18. HyongBongKoh Im: Sesame Seed, Egg Powder, Soymilk Powder, Organic Products, Choco Pie, Confectioneries.
    进口：芝麻籽，鸡蛋粉，豆奶（豆浆）粉，有机产品，巧克力派，糖果。
19. The Effect of Fermented Soymilk on Lipid Metabolism Parameters in Hyperlipidemia Rats
    发酵豆乳对高脂大鼠脂代谢相关生理指标的影响
20. The soy protein denaturalization and the reducing sugar content of soymilk treated by microwave, and the change of fermentation properties of soymilk Mantou dough were investigated.
    采用微波处理豆浆，研究了豆浆中蛋白质变性、还原糖含量以及豆浆馒头面团发酵特性的变化。
21. Study on Application of New Emulsifiers in Soymilk Beverage
    新型乳化剂在豆乳饮料中应用研究
22. Nisin, lysyme and Vc had significant inhibitory effect on spoilage bacteria in soymilk.
    2复合生物保鲜剂实验表明：Nisin、溶菌酶和抗坏血酸对豆奶中腐败菌的抑制作用效果显著。
23. Moreover, the common problems that existed in both soybean powder and soymilk were pointed out, and the trend of new technology and industry development was indicated.
    并对技术应用、产品研发和应用领域作了说明，指出了豆粉与豆奶目前存在的共性问题，表明了创新技术的应用和产业发展方向。
24. A systematic study was made on the processing and stabilizing factors of mixed acidic soymilk drink.
    系统地研究了调配型酸性豆乳饮料的生产工艺及影响其稳定性的各种因素，得出结论：豆乳浓度越高饮料越不稳定；
25. The nutritional value, anti-nutritional factors and hygienic indicators of soymilk yoghurt fermented by lactobacillus were studied.
    对作者用乳酸发酵制作的酸豆奶的营养价值、抗营养因素的分解破坏及卫生学指标进行了分析研究。
26. Technology of Making Soymilk from Odourless Soybean Tentative study on GMPS character: grayish-white to gray powder, odourless.
    无腥味大豆加工豆乳及其稳定性研究对GMPS的性质进行了初步研究：本品为灰白色至灰色粉末，无味。
27. The mechanism of soymilk coagulation made with papain was studied.
    本文研究了木瓜蛋白酶对豆浆的凝固机理。
28. On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk.
    在研究纯大豆发酵豆乳的基础上，对产品的风味物质与微观结构进行了初步分析和探索。
29. The study analyzes the thermal stability of soybean whey protein in soymilk system and the interactions of soybean whey protein and soybean globulin during heating.
    研究了大豆乳清蛋白在豆奶体系中的热稳定性，并进一步研究生豆奶在加热过程中大豆乳清蛋白与大豆球蛋白之间的相互作用。
30. The data provide the important reference for the application of PEF in soymilk and soybean products.
    这些数据为PEF技术在豆奶加工中的应用提供了很重要的信息。

noun

1. a milk substitute containing soybean flour and water

   Synonym:    soya milksoybean milk