Research on the survival of lactobacillus in the freeze-dry soy yoghurt;

The application of HACCP to the production of soybean yoghurt;

The optimum processing conditions of soybean yoghurt of monascus pigment are obtained through one factor and orthogonal experiment,with monascus pigment,soybean and milk as main materials,sugar and stabilizer as auxiliary materials,and fermented with Lactobacillus bulgaricus and Streptococcus thermophilus.

Development of formulated sour soybean milk drink containing aloe juice;

This paper mainly introduces the processing technology and prescriptionof sour soybean milk with fruit flavor, and also deals with the product flavor and thephenomenon of easy occurence of liquid layer saperation in the system thereby to obtainthe best technological prescription.

According to the mainly process characteristic of soybean oligosaccharide,an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk.

Processing technique of soybean yogurt was studied to improve the additional value of soybean milk and for industrial application.

In this paper,the scavenging ability of 3 kinds of Lactic acid bacteria’s cells from sour bean milk strains and its cell-free extract on the reducing activity,hydroxyl radicals,DPPH free radicals and super oxide anion radicals were studied by comparison.

Based on the established mathematical models for their quotas, the technology and formulation for optimum quality and stability of sour bean milk can be obtained using advanced optimum theory and method and the data processed by computer.

The technology of fermented soybean milk containing celery juice was studied.

The factors of influencing acceptance of fermented soybean milk were researched.

Sucrose, honey, lactobiose and glucose were added in producing fermented soybean milk.