1) soybean milk
豆奶浆液
1.
Study on technical factors affecting yield of soybean milk;
影响豆奶浆液可溶性固形物得率因素的研究
2) soybean milk
豆浆液
1.
According to the requirements of soybean milk temperature control in the bean curd pellicle producing process,a scheme of temperature control based on AT89C51 single-chip microcomputer is designed in the paper and both hardware composition and software flow chart are presented.
针对豆腐皮机械化生产工艺中豆浆液温度的要求,文章阐述了一种以单片机AT89C51为核心的豆浆液温度自动控制系统设计方案,给出了硬件框图与软件流程图,此系统具有键盘控制和显示功能,通过对蒸汽加热装置进行控制,使豆浆液温度保持恒定,采用积分分离PID控制算法,根据实际生产过程中偏差的大小来加入或取消积分作用,提高系统的稳定性和快速性,此方案能够实现豆浆液温度的精确控制。
2.
According to the requirements of soybean milk concentration control in the soybean milk film producing process,a kind of parameter self-adaptive fuzzy PID controller used in the concentration control system is designed in this paper.
针对豆腐皮机械化生产工艺中豆浆液浓度的要求,文章设计了一种应用于豆浆液浓度控制系统中的模糊自适应PID控制器,该控制器以常规PID控制为基础,根据偏差和偏差的变化率,利用模糊逻辑,实现了PID参数的在线自调整,进一步完善了PID控制器的性能,提高了豆浆液浓度控制系统的控制精度。
3) soybean milk
豆奶
1.
Study on production technology for fermented soybean milk containing Bifidobacterium adolescentis;
双歧杆菌发酵豆奶生产工艺的研究
4) soymilk
[英]['sɔimilk] [美]['sɔɪ,mɪlk]
豆奶
1.
Study on the methods of bacteria examination in soymilk;
豆奶中细菌含量检测方法研究
2.
Technology for sour soymilk from leaching of Tremella fuciformims Berk added to non-odor soybean;
无腥大豆中加入银耳浸提液生产酸豆奶的工艺研究
3.
Present situation,problems and countermeasures on soybean powder and soymilk processing in China;
我国豆粉与豆奶生产现状、问题及对策
5) soy milk
豆奶
1.
Influence of tremmellan on fermentation of soy milk;
银耳多糖对豆奶发酵进程的影响
2.
Bad flavor produced mechanism and solved the way discussion in the soy milk;
豆奶中不良风味产生机理及解决途径探讨
3.
The results indicated that the optimum conditions were as follows:ratio of soy milk to creamery was 1∶3,the append quantity of honey was 5%,the append quantity of lactose was 4 %,the inoculated quantity was 6 %,fermented temperature was 40 ℃.
用豆奶替代牛奶进行酸奶发酵,并采用正交试验设计对蜂蜜豆奶牛奶复合酸奶发酵的最优正交组合进行了初步研究。
6) bean milk
豆奶
1.
In the light of the broad-bean's nutrient value and the anti-nutrient factor,the technological extraction of the broad-bean milk was studied in the lab.
本文根据蚕豆的营养价值和抗营养因子,通过试验,研究了蚕豆豆奶制取工艺技术,提出了解决影响蚕豆豆奶风味和抑制或去除蚕豆中生长抑制素、竞争性抑制物及防止褐变的有效方法,为蚕豆豆奶制取提供理论和试验依据。
2.
The fermented bean milk drink was made through lactic acid bacterium fermentation of juice extracted from the soybean and strawberry.
以大豆为原料，添加草莓汁，经乳酸菌发酵制作发酵草莓汁酸豆奶，研究了草莓汁的添加量等因素对产品质量的影响，并确定最适配方及工艺。
补充资料：豆奶茶
原料配方
豆乳720毫升末茶34毫升热水20毫升砂糖60毫升制作方法
①将末茶和砂糖混合，注入热水后，用勺子搅拌。
②加温豆乳。
③将加温的豆乳注入①，稀释后，倒入溶器。
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