1) box UHT milk
盒装UHT奶
1.
Research on quick testing method and equipment for quality of box UHT milk;
盒装UHT奶品质的快速检测方法及装置研究
2) UHT Tetra Pak Milk
UHT纸盒奶
1.
The Application of DAQ Card with USB Interface in the Detection Device of UHT Tetra Pak Milk;
基于USB接口的数据采集卡在UHT纸盒奶检测仪中的应用
3) UHT milk
UHT奶
1.
The effects of the UHT milk long storage on CLA content;
UHT奶长期贮存中CLA含量变化的研究
2.
Method:the content of CLA of conventional pasteurized milk,boiled milk and UHT milk and conducted at 1,7,14,28d during the storage of UHT milk were studied.
目的:研究了不同热处理对乳中CLA含量的影响,同时探讨了UHT奶贮存过程中CLA含量的变化。
3.
This paper attempts to elaborate on the quality assurance system of UHT milk by focusing on raw milk management, production control, CIP, etc.
从原料控制、生产控制、CIP清洗等方面讨论UHT奶的质量保证体系。
4) UHT milk
UHT纯牛奶
1.
To improve the quality of UHT milk,technological conditions of the ultra high temperature short time sterilized were optimized by the method, which combines desirability functions improved and response surface methodology for the first time.
利用改进的满意度函数,结合RSM对超高温(UHT)灭菌纯牛奶的瞬时超高温杀菌工艺参数进行优化,建立了关于d值的二次多项数学模型,得到UHT纯牛奶杀菌的最佳工艺参数:杀菌温度136℃,杀菌时间3 s。
2.
To maintain the dominant position of UHT milk in the intense market competition,a survey is made of continuous quality improvement in 27 UHT milk enterprises in China.
为了保持我国UHT纯牛奶市场中的竞争优势,本文调查了我国27家UHT纯牛奶企业持续质量改进现状,分析了问题的原因。
3.
Based on an extensive survey of the current quality management situation of the UHT milk, manufacturing process of UHT milk is taken as the object of study in this paper.
超高温灭菌(ultra heat treated,UHT)纯牛奶的质量备受消费者的关注,本文在对UHT纯牛奶质量管理现状进行调查的基础上,明确了本文的研究意义和技术路线,以UHT纯牛奶的生产过程为研究对象,取得了如下研究成果: 1。
5) UHT milk
UHT牛奶
1.
It was found that the concentration of α-lactalbumin in UHT milk can't be determined by HPLC accurately, because some part of α-lactalbumin denaturalized, but it can be determined by SDS-PAGE.
本文采用HPLC和SDS-PAG E法研究UHT牛奶中的α-乳白蛋白成分。
6) UHT soybean milk
UHT豆奶
补充资料：盒皮大奶卷
原料：
[牛奶][芝麻仁][金糕][糖桂花][白糖]
掌故说明：
北京传统风味小吃。《明宫史》云：“凡遇雪，则暖室赏梅，吃乳皮，乳窝卷”。
盆皮大奶卷具有奶皮乳黄，味道酸甜可口，入口软嫩细腻，奶香浓郁，营养丰富的特色。
制作方法：
将５公斤牛奶炼剩约３公斤；将炼好的牛奶舀入盆中，用布蒙上盆口，再盖严，约１小时后，揭去盆盖和盖布，晾凉，凝结成一层约二分厚的奶皮；将藤箅沿着盆边慢慢地下入盆中，把奶皮完整把托起，翻扣在油纸上，再在其上覆盖一层油纸，并盖上潮湿的布，吸去奶皮上的水分；糖桂花内放一点牛奶搅匀，澄清后，把桂花汁与白糖、芝麻仁末拌成芝麻糖馅；金糕压成泥成为金糕馅,将晾好的奶皮切成正方形的大片，把芝麻糖馅和金糕馅各占一半横摊在奶皮上，卷成奶卷，切成小块即成。
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