| 摘要 |
PURPOSE:To impart an excellent sweetness close to that of sucrose to soya milk, suppress the cariogenicity, improve gut flora and ameliorate constipation by adding an oligosaccharide to soya milk. CONSTITUTION:Soya milk is prepared by removing foreign materials from soybeans, washing the soybeans with water, immersing in water, grinding the soaked beans and heating and then filtering the ground product. The soya milk is mixed with 1-20wt.% of an oligosaccharide (e.g. isomalto-oligosaccharide) and, as necessary, a colorant or a flavor. |
