| 摘要 |
A process for manufacturing soybean milk products with wheat germs, which entails mixing a dispersion of wheat germs with soy dispersion by setting the mixing ratio of wheat germs in wheat germ dispersion at about 1-150 parts by weight to about 100 parts by weight of soybeans in the soy dispersion; heating the mixture to a temperature sufficient to remove the odor of the wheat germs; and coagulating the mixture by adding nigari or an artificial coagulant, after the mixture has been boiled in a steam cooker and filtered.
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