我国利用豆类制成各种食品的经验极为丰富,因此豆制品已成为人们日常丰富的副食品。豆浆、豆腐、豆腐脑、豆腐干、豆腐丝、腐竹等制品,是将大豆浸泡后磨细、过滤、加热等处理,由此提出了蛋白质使其提高消化率。如整粒大豆的蛋白质消化率仅为65.3%,而加工成豆浆后可达84.9%。豆浆蛋白质的 Our experience in using beans to make a variety of foods is extremely rich, so soy products have become a daily staple food for people. Soybean milk, tofu, tofu brain, tofu, tofu silk, yuba and other products, is soaked in soybeans after grinding, filtration, heating and other treatment, which raised the protein to improve digestibility. Such as whole soybean protein digestibility of only 65.3%, while processed into soy milk up to 84.9%. Soymilk protein