1) gel yoghurt
凝胶型酸奶
1.
Preparation of gel yoghurt and establishing methods of its quality evaluating system;
凝胶型酸奶的制备及其质量评价体系的建立
2) yogurt gel
酸奶凝胶
1.
Effect of milk component on the microstructure and rheological properties of yogurt gel;
乳成分对酸奶凝胶微观结构和流变学性质的影响
3) set yoghurt
凝固型酸奶
1.
Under the same processing conditions of set yoghurt, several thickeners were researched and three best thickeners were determined according to organoleptic, physical and chemical investigation of yoghurt.
本研究是以凝固型酸奶作为目标产品,从琼脂、明胶、变性淀粉、PGA等单体增稠剂中筛选出最佳的三种;然后把这三种单体增稠剂以不同的比例两两复配,在复配增稠剂添加量、培养时间和培养条件相同的情况下,根据粘度和感官指标筛选最佳复配比例。
2.
Under the same processing conditions of set yoghurt, five kinds of thickeners were researched and three best thickeners were deter- mined according to organoleptic, physical and chemical investigation of yoghurt.
针对凝固型酸奶,选择常用增稠剂明胶、海藻酸丙二醇酯(PGA)、琼脂、马铃薯淀粉和交联变性淀粉,研究增稠剂对酸奶品质的影响,得到最佳的工艺条件和添加量,并通过试验确定了最佳的复配增稠剂配方。
4) set-style yoghurt
凝固型酸奶
1.
The application of transglutaminase in set-style yoghurt production;
谷氨酰胺转胺酶在凝固型酸奶加工中的应用研究
2.
Selecting the taste of yoghurt,state of organizations,whey separate out,viscosity and acidity as indexes,the effects of the factors such as the volume of starch added,modified starch,genu,the blend of starch and genu and the blend of modified starch and genu on the poperty of set-style yoghurt were investigated.
以酸奶的口感、组织状态、乳清析出量、黏度和酸度为考核指标,考察原淀粉、变性淀粉、果胶添加量,以及原淀粉与果胶复配和变性淀粉与果胶复配对凝固型酸奶品质的影响;选用L9(34)正交表进行正交实验的结果表明,凝固型酸奶中添加剂为变性淀粉与果胶复合配置,当配比为3∶1,添加量为0。
5) crudy yoghurt
凝固酸奶
补充资料：Sds-聚丙烯酰胺凝胶电泳凝胶电泳
sds-聚丙烯酰胺凝胶电泳（sds-page，sodium dodecyl sulfate-polyacrylamide gel electrohoresis）
在有去污剂十二烷基硫酸钠存在下的聚丙烯酰胺凝胶电泳。sds-page只是按照分子大小分离的，而不是根据分子所带的电荷和大小分离的。
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