By fermentation technology,freeze and spray drying technique,the stable phase of soybean milk powder with bifidobacterium to keep survived bacterium in the same level was at least 6 months.

• 采用发酵工艺、冷冻干燥工艺及喷雾干燥工艺等生产的双歧杆菌豆奶粉的活菌稳定期在6个月以上。