1) soy based yoghurt
大豆酸奶
1.
On the flavor profiles of soy based yoghurt;
大豆酸奶的风味物质研究
2.
soy milk, defatted soy flour and soy protein concentrate were used in this study to prepare soy based yoghurt with the aim to increase the applications of the soy proteins in the dairy products and expand the source material flexibility of the yoghurt making.
本论文主要应用不同的大豆蛋白制品——豆浆、脱脂豆粉和大豆浓缩蛋白为原料制备大豆酸奶。
2) soybean yogurt
大豆酸奶
1.
Processing technique of soybean yogurt was studied to improve the additional value of soybean milk and for industrial application.
从提高豆浆附加值及应用研究的角度,研究了大豆酸奶的加工工艺。
4) soy cheese
大豆奶酪
1.
Effect of ripening temperature on ripening characteristics of soy cheese;
温度对大豆奶酪成熟特性的研究
2.
Application of Lactobacillus rhamnosus and Staphylococcus carnosus in the preparation of soy cheese;
干酪乳杆菌鼠李糖亚种与肉葡萄球菌在大豆奶酪中的应用研究
3.
The incubation conditions of Lactobacillus rhamnosus 6013 in MRS broth were investigated and the stability of the strain in the processing of soy cheese was evaluated.
rhamnosus6013在MRS中的培养条件并评价了该菌在大豆奶酪加工过程中的稳定性。
5) soybean yoghurt
酸豆奶
1.
The application of HACCP to the production of soybean yoghurt;
HACCP在发酵酸豆奶生产中的应用
2.
The optimum processing conditions of soybean yoghurt of monascus pigment are obtained through one factor and orthogonal experiment,with monascus pigment,soybean and milk as main materials,sugar and stabilizer as auxiliary materials,and fermented with Lactobacillus bulgaricus and Streptococcus thermophilus.
以红曲、大豆粉和奶粉为主要原料,白砂糖、稳定剂为辅助原料,采用保加利亚乳酸杆菌和嗜热链球菌进行发酵,通过一系列单因素和正交试验确定红曲酸豆奶的最佳工艺条件为0。
6) sour soybean milk
酸豆奶
1.
Development of formulated sour soybean milk drink containing aloe juice;
芦荟全叶汁酸豆奶饮料的研制
2.
This paper mainly introduces the processing technology and prescriptionof sour soybean milk with fruit flavor, and also deals with the product flavor and thephenomenon of easy occurence of liquid layer saperation in the system thereby to obtainthe best technological prescription.
主要介绍了加工果味酸豆奶的工艺及配方，并对产品风味及易出现分层和离浆现象进行了研究，得出最佳的工艺配方。
3.
According to the mainly process characteristic of soybean oligosaccharide,an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk.
根据大豆低聚糖的主要加工特性,采用单因素试验设计研究大豆低聚糖在酸豆奶中的应用。
补充资料：冰冻酸奶派
巧克力曲奇200克，黄油40克，鲜奶油1杯，草莓酸奶2杯，野草莓12颗，精制砂糖3大匙，杏仁屑3-4大匙，野香莓、迷你曲奇（装饰用）适量。
制作：
将巧克力曲奇放入塑料袋中，用擀面杖敲碎成绿豆大小。
将黄油放入耐热容器中，在电烤炉中烤大约1分30秒使其溶化。
杏仁屑轻轻放入平底锅中。
1、碗中放入曲奇和黄油，搅拌至曲奇湿润，平铺入派模具中。
2、碗中放入鲜奶和精制砂糖，打发至出现棱角时加入酸奶并搅匀。
3、将半份2倒入1中，均匀地撒上野草莓，再倒入剩下部分，使表面平整。
4、将杏仁屑点缀在派的四周，放入冰箱冷冻约5小时后，点缀上迷你曲奇和野草莓。
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