Lactobacillus bulgaricus and streptococcus thermophils were tamed continuously in a culture fluid mixed with milk and black soymilk, these bacterial would suit to the environment of fermentation in the black soymilk gradually, then using the above tamed bacterial produce the black soy-yogurt.

Study on production technology for fermented soybean milk containing Bifidobacterium adolescentis;

Study on the methods of bacteria examination in soymilk;

Technology for sour soymilk from leaching of Tremella fuciformims Berk added to non-odor soybean;

Present situation,problems and countermeasures on soybean powder and soymilk processing in China;

Influence of tremmellan on fermentation of soy milk;

Bad flavor produced mechanism and solved the way discussion in the soy milk;

The results indicated that the optimum conditions were as follows:ratio of soy milk to creamery was 1∶3,the append quantity of honey was 5%,the append quantity of lactose was 4 %,the inoculated quantity was 6 %,fermented temperature was 40 ℃.

In the light of the broad-bean's nutrient value and the anti-nutrient factor,the technological extraction of the broad-bean milk was studied in the lab.

The fermented bean milk drink was made through lactic acid bacterium fermentation of juice extracted from the soybean and strawberry.