| Soybean protein, the only plant protein, is comparable to animal protein. Today much attention is paid on it in many countries for its suitable animo-acid constituent and high nutritional value. Soy-based yogurt is a new kind of soybean's products. Fermented with microbe, it contains varieties of vitamins and nutritional, healthy functional factors as lactic acid, hydrolytic constituents, so it easily digests. However, because of its poor flavor, this product is not in popular. The purpose of the study is to discover the best method that can be applied in producing soy-based yogurt and the proper ways of processing. The experiments were made in the three following aspects:A. Study on the optimum condition of soybean-milks hydrolysis with Mucor enzyme.B. Variable analysis on the processing of soybean-milk's hydrolysis with HPLC, visimeter et al.C. Study on the effects on modified-soy-based yogurt in quality and nutrition.The results have indicated:A. The optimum conditions of Soy-based milk hydrolysis with Mucor protease are: pH7.0, T:50"C and Protease content 20g (Volume:lL. Reaction time:4hr)B. Analysis of the varieties of hydrolysis has shown that: acid-soluble peptide and DH is of direct ratio; amino-acid in process of hydrolysis increases with reaction time; viscosity obviously decreases; and HPLC analysis has discovered hydrolysis component is in abundance, and sensible analysis has proved soy-bean smack decreases; and there is no bitter flavor in hydrolysis.C. Fermented properties and nutritional properties of soybean-milk by means of Mucor protease has been greatly improved. This experiment promises a new methods of improving the quality of soy-based yogurt.
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