Okara is the main byproduct of soybean processing.
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2. 对利用微生物发酵土豆渣的工艺进行了研究。
The fermentation technics of potato dregs preparation was studied.
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3. 通过抑菌实验可知，豆渣发酵产物具有一定的抑菌效果。
The product of fermented okara natto has an antibacterial.
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4. 研究了不同蛋白酶水解黑豆豆渣，制备可溶性蛋白的工艺。
The technological process of different proteinases hydrolysis preparation of soluble protein from black-soybean dregs was studied.
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5. 研究了不同蛋白酶水解黑豆豆渣，制备可溶性蛋白的工艺。
Study on the production technology of yoghourt of black bean;
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6. 对豆渣多糖提取的工艺条件及其体外抗氧化活性进行了研究。
The process of extracting polysaccharide from soybean residues and the anti-oxidation activity of the polysaccharide were studied.
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7. 复合酶的效果好于单一酶，酶的复配比例与豆渣添加量有关。
The positive effect of adding co-enzyme preparations was greater than that of adding single enzyme. Finally, the ratio of enzyme was related to …
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8. 新鲜豆渣的缺点是水分含量高，难以贮藏，豆腥味重且口感粗糙。
Fresh okra has high moisture content, bad taste and mouth feel, and is difficult to store.
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9. 以豆渣为原料，加入一定比例的淀粉可制成大豆膳食纤维膨化食品。
Add a certain proportional starch to the bean sediment which is the raw material, and then make the fluffy food of bean diet fiber.
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10. 采用部分食盐代替蔗糖，并添加南瓜泥和豆渣制成低糖保健开花馒头。
Adding minced pumpkin, bean dregs, NaCl and sucrose, a kind of healthy steamed bun with low content of sucrose was developed.
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11. 结论以黄豆渣为原料生产异黄酮成本低，变废为宝，具有实际意义。
CONCLUSION It is practical to extract and separate isoflavonoids from soy residue after the reprocessing of soy.
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12. 以豆渣为原料，经培养基的制作、接种、发酵、灭菌等工序合成维霉素。
Vitamycin is synthesized, using bean dregs as raw material, by preparation and inoculation of culture medium, fermentation, disinfect, etc.
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13. 豆渣水溶性膳食纤维溶液粘度随剪切速率的增加而降低，呈现假塑性流体。
The solution of SDF from soybean dregs were pseudoplastic fluid which viscosity decreased with the increasing of shear rate.
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14. 利用改性豆渣纤维粉添加于面包中，进行了面团流变特性和烘焙品质的研究。
This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber (MSF).
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15. 本实验以豆渣中提取的膳食纤维为原料，进行半纤维素多糖的提取工艺研究。
The separation and purification of the hemicellulose polysaccharide from soybean dietary fiber was studied in this paper.
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16. 结果表明：改性豆渣纤维粉在面团中添加量提高很大，最大添加量可达9%。
The results showed that the additive amount of MSF in bread was largely raised, and the maximum was up to 9 %.
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17. 研究了闪蒸干燥在干燥豆渣生产中的应用，为生产副产品开发提供了有效途径。
The application of flashing drying in dried dregs manufacture was studied, and a effective way for by-product was provided.
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18. 用酶-碱法结合脱脂制备水不溶性大豆渣膳食纤维的方法，涉及一种膳食纤维。
The invention discloses a method for preparing water-insoluble dietary fiber of soybean meals by an enzyme-alkali method and degreases and relates to dietary fiber.
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19. 研究了去除豆渣油腻味最佳的方法，通过正交试验确定了豆渣调味酱的最佳配方。
This experiment studied the best way of removing the bean dregs' greasy taste, and determined the best formula of bean dregs tartare sauce through orthogonal test.
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20. 吴万福表示，“要赚够维生的钱很难，即便在罗津，许多人也要吃豆渣熬的粥。”
But it's very difficult to earn enough to survive and even in Rajin, many people have to eat porridge made from the whey left over from making tofu.
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21. 以土豆渣为原料，采用稀酸溶液萃取、脱酯、乙醇沉淀的方法提取LM—果胶工艺。
The technology for extracting LM-pectin from potato scrap was that the potato scrap was extracted by dilute acid, degreased and precipitated by alcohol.
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22. 以豆渣为基料通过固态发酵培养美味牛肝菌，对其菌丝体适宜发酵条件进行了优化。
The solid fermentation conditions of Boletus edulis through soybean residue were studied. The results showed that Boletus edulis mycelium can grow well in the bean residue.
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23. 本实用新型桶体的豆浆机残存的豆渣量可减少一半，并得到更为美味可口的豆浆。
The amount of the bean dregs remained in the soy bean milk maker with the barrel structure can be reduced by a half, and more delicious soy bean milk can be obtained.
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24. 介绍了以麦麸、豆渣、玉米芯、椰子渣、蔗渣为原料制备膳食纤维技术及其生理功能。
Preparation techniques and physiological actions of the dietary fibers from wheat bran, bean residue, corncob, cocoanut residue, bagasse are introduced.
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25. 探讨了人工神经网络和遗传算法在酶法提取绿豆渣水溶性纤维素工艺优化方面的应用。
The application of artificial neural network-genetic algorithm in optimization of extraction process of soluble fiber from mungbean residue was studied.
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26. 介绍了以麦麸、豆渣、玉米芯、椰子渣、蔗渣为原料制备膳食纤维技术及其生理功能。
Preparation techniques and physiological actions of the dietary fibers from wheat bran, beau residue, corncob, cocoanut residue, bagasse are introduced.
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27. 介绍了以麦麸、豆渣、玉米芯、椰子渣、蔗渣为原料制备膳食纤维技术及其生理功能。
Preparation techniques and physiological actions of the dietary fibers from wheat bran, beau residue, corncob, cocoanut residue, bagasse are introduced.
