Soymilk is a soybean product rich in nutrients.However, during heating treatment of soymilk the conversion between isoflavone isomers may decrease its biological activity. 豆漿為營養價值高的大豆製品之一，但製程中因加熱步驟易造成異黃酮素含量減少及異構物間的轉化，而降低生理活性。
Using small and medium-sized test units, we inquire into the practicality and economy of pre-treatina the yellow hogwash yielded during the production of the soybean products. 採用小型和中型試驗裝置利用酵母菌對豆製品生產中產生的黃泔水進行預處理，對其實用性和經濟性進行了探討。
