Research on compound yoghurt drink stabilizer by simplicity barycenter design;
单纯形重心设计法复配酸乳饮料稳定剂研究
7)from hydrolization of corn gluten meal by multi-enzyme, the optimum formula and functions of anti-anoxic and anti-fatigue of high F ratio oligo-peptide yoghurt drink were studied.
7)进行酸乳饮料配方与功能特性研究。
25% respectively in controlling the stability of yoghurt drinks.
在对果胶、CMC(羧甲基纤维素)、PGA(藻酸丙二醇酯)3种稳定剂单体影响酸乳饮料稳定性单因素试验基础上,采用Box-Behnken设计进行稳定剂的复配。
Study on the Kinetics of Physicochemical Parameters of Acidified Milk Drinks during Storage and Method of Stability Prediction;
酸乳饮料贮藏期理化参数变化动力学及产品稳定性预测方法研究
Study on nutritional and health egg yolk lactic acid beverage;
蛋黄保健营养乳酸饮料的研究
Trial-manufacture on-SOD-enriched-lactic acid beverage;
富含SOD牛乳乳酸饮料的研制
A low-alcohol cactus lactic acid drink was developed by co-fermentation of microzyme and lacto- bacillus using malt,cactus,and milk as materials.
以仙人掌、牛奶、麦芽为原料,采用酵母菌和乳酸菌共同发酵研制成含低醇的仙人掌乳酸饮料。
In this paper,the fermentation technology of lactic acid drink was studied with Lactobacillus acidophilus G2,which was isolated from infant stool and possessed fine characteristics acid-producing and acid-tolerance.
对从健康婴儿粪便中筛选出的具有良好产酸、耐酸特性的嗜酸乳杆菌G2菌株在乳酸饮料中的发酵特性进行了研究。
This paper introduces in the application course of acid milk beverage,the effect of the produce tissue state made by soybean separation protein,and the best operation technology of solving soybean separation protein during application.
探讨了大豆分离蛋白在酸性乳饮料应用过程中,其对产品组织状态的影响以及大豆分离蛋白在应用过程中的最佳操作工艺条件。
Different parameters on stability of acid milk beverage are studied in this paper, and some relative control methods are suggested.
分析了影响酸性乳饮料稳定性的因素,并提出了相应的控制措施。
Extraction of water-soluble soybean polysaccharides and its application in acid dairy beverages;
大豆水溶性多糖的提取及其对酸性乳饮料的稳定作用
The way to remove the precipitation in acid dairy beverage;
如何解决酸性乳饮料易生沉淀的问题
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
Determination of Free-glycin in Milk Drinks and the Dairy Products
乳饮料及乳制品中游离甘氨酸的测定
Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage
活性乳酸菌饮料后酸化及活菌数研究
Production conditions of clear pumpkin juice fermented by lactic acid bacteria
澄清型南瓜乳酸发酵饮料的开发研究
Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers
调配型酸性乳饮料稳定剂的复配研究
Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage
活性乳酸菌乳饮料高活菌数发酵工艺的优化
Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus
嗜酸乳杆菌发酵豆乳饮料的稳定性研究
Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage
响应面法优化活性乳酸菌饮料乳化稳定剂配方
Establishment of inactivation model for active lactobacillus numbers of beverages under cold temperature
冷藏温度下乳酸菌饮料中乳酸菌失活模型的构建
The yoghurt is featured by rich flavour and fine and smooth mouthfeel.
制成了香味浓郁、感细腻的花生蛋白乳酸饮料。
Influence of active Lactobacillus beverage on intestinal flora of human
活性乳酸菌饮料对人体肠道菌群影响的研究
Study on Technology of Oyster Lactobacillus Fermented Beverage and Its Immune Activity;
牡蛎乳酸菌发酵饮料研制及其免疫活性的研究
The Study on the Technolody of Long-life Lactobacillus Beverade;
延长活性乳酸菌饮料货架期的技术探讨
Study on Development and Production of Lactobacillus Fermented Soybean and Milk Drink
乳酸菌发酵豆奶饮料的开发及生产研究
Studies on the Gellan Gum Combined with Casein in Acidic Milk Drink
结冷胶在酸性乳饮料中与酪蛋白结合的研究
Stabilization of soybean soluble polysaccharide on acidified milk drinks
大豆水溶性多糖对酸性乳饮料稳定作用的研究
The Conditions for Fermented Apple Drink by Lactic Acid Bacteria
基于乳酸菌发酵的苹果饮料制备工艺研究
Application of soybean polysaccharides to sour milk beverage
可溶性大豆多糖在酸性乳饮料中的应用