1) milk beverage
乳饮料
1.
Processing technology of a new milk beverage;
一种新型乳饮料的制作工艺
2.
Study on processing technology of corn germ milk beverage;
玉米胚芽乳饮料的制备研究
2) milk drink
乳饮料
1.
Measurement the dissociative glycine of the milk drink and the dairy product with ICS;
离子色谱法测乳饮料及乳制品中游离甘氨酸
2.
Advances in study on stability of proteins in milk drinks;
乳饮料中蛋白质稳定性的研究进展
3) milk drinks
乳饮料
1.
Evolvement of stability of protein in milk drinks;
酸性含乳饮料中蛋白质稳定性的研究进展
2.
Research on the fermented milk drinks of Yaxuenuo
鸭血糯发酵乳饮料的研制
4) yoghurt drink
酸乳饮料
1.
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
2.
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。
3.
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。
5) lactic acid beverage
乳酸饮料
1.
Study on nutritional and health egg yolk lactic acid beverage;
蛋黄保健营养乳酸饮料的研究
2.
Trial-manufacture on-SOD-enriched-lactic acid beverage;
富含SOD牛乳乳酸饮料的研制
6) milk drink
牛乳饮料
1.
This paper discussed the function mechanism of emulsifier in milk drink and the principle to choose emulsifier.
阐述了乳化剂在牛乳饮料中的作用机理及选用原则,通过测定样品吸光度,对不同乳化剂对牛乳饮料稳定性的影响进行研究,同时采用正交实验,确定单体乳化剂最佳的复配方案。
2.
This paper expounds the process of isolating and identifying Lactobacillaceae from raw milk and applying the isolated Lactobacillus, Sereptococeus Lactis and Saccharomyces cerevisae to the making of the milk drink.
本文叙述了生牛乳中乳酸细菌的分离鉴定过程，并阐述了应用分离获得的乳酸杆菌、乳链球菌、酵母菌来制作牛乳饮料的方法。
补充资料：冰淇淋、酸奶、含乳饮料生产线
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说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条