The article studied some critical factors of influencing the beany flavor of fermented soymilk such as soy soaking,heat treatment,cultures,soymilk concentration,acidity,milk,sugar.

• 本实验以大豆为基本原料,探讨了影响发酵酸豆乳脱腥的各种因素:大豆浸泡条件、大豆热处理条件、菌种的种类与接种量、豆乳浓度、产酸量、添加物如牛奶、糖等。