| 摘要 |
PURPOSE:To prepare a soybean milk having a mellow body and improved flavor, by adding a composite phospholipid and/or citrate salt to a soybeam milk. CONSTITUTION:0.003-0.2%, e.g. preferably 0.003-0.06% in the case of soybean lecithin or egg yolk lecithin or 0.1-1%, preferably 0.2-0.6%, citrate salt, e.g. sodium citrate, or both are added to a soybean milk prepared by the conventional method. |
