豆浆作为中国人的传统饮料,多少世纪以来,除了用来做豆腐脑外,几乎没有其他新的变化.直到近几十年,豆浆才被世界公认为高营养食品.目前,国外的“大豆热”方兴未艾,尤其是豆浆制品的花样品种越来越多,销路也越来越宽,象经过发酵制成类似酸奶、干酪的酸豆奶、豆干酪,以及各种发酵豆 Soybean milk, as a traditional Chinese beverage, has been used for many centuries except for tofu, with few other new changes. It was not until decades that soy milk was recognized as a highly nutritious food in the world. "In the ascendant, especially soybean milk products more and more variety patterns, sales are also wider and wider, like after fermentation made of yogurt, cheese yogurt, soy cheese, as well as a variety of fermented beans