1) whole-soybean yogurt
全豆酸奶
2) 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。
3) 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。
4) 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。
5) sour bean milk
酸豆奶
1.
In this paper,the scavenging ability of 3 kinds of Lactic acid bacteria’s cells from sour bean milk strains and its cell-free extract on the reducing activity,hydroxyl radicals,DPPH free radicals and super oxide anion radicals were studied by comparison.
对3种酸豆奶中乳酸菌的细胞和无细胞提取物的还原能力、清除羟自由基、DPPH自由基的和超氧阴离子自由基的能力做了比较研究。
2.
Based on the established mathematical models for their quotas, the technology and formulation for optimum quality and stability of sour bean milk can be obtained using advanced optimum theory and method and the data processed by computer.
以发酵酸豆奶稳定性的数学模型为基础，利用优化理论和方法，借助计算机处理数据，得到了酸豆奶最佳品质以及最佳稳定性的工艺及配方。
6) fermented soybean milk
酸豆奶
1.
The technology of fermented soybean milk containing celery juice was studied.
探讨了芹菜汁酸豆奶的工艺,并采用正交试验确定芹菜汁酸豆奶的最佳发酵条件,结果为:保加利亚乳杆菌(Lactobacillusbulgaricus)嗜热链球菌(Streptococcusthermophilus)=1:1,接种量为4%,芹菜汁添加量为10%,脱脂乳粉的添加量10%,发酵温度40℃,发酵时间5h。
2.
The factors of influencing acceptance of fermented soybean milk were researched.
对影响酸豆奶可接受性的因素进行了研究 ,结果表明 ,大豆经沸水煮 6min ,再用 0 。
3.
Sucrose, honey, lactobiose and glucose were added in producing fermented soybean milk.
在酸豆奶制作中 ,分别添加蔗糖、蜂蜜、乳糖、葡萄糖 ,观察它们对酸豆奶感官品质的影响。
补充资料：双香豆素乙酯 , 新双香豆素,新香豆素乙酯,香豆乙酯
药物名称：双香豆素乙酯
英文名：Ethyl Biscoumacetate
别名： 双香豆素乙酯 , 新双香豆素,新香豆素乙酯,香豆乙酯
外文名：Ethyl Biscoumacetate
适应症：
1.防治血栓栓塞性疾病，可防止血栓形成与发展，如治疗血栓栓塞性静脉炎，降低肺栓塞的发病率和死亡率，减少外科大手术，风湿性心脏病、髋关节固定术、人工置换心脏瓣膜手术等的静脉血栓发生率。 2.心肌梗塞的辅助用药。
用量用法：
口服：开始２４小时内，以０．６～０．９ｇ，分２～３次服。以后每日服０．３～０．６ｇ，２～３次分服。或根据凝血酶原波动而调整剂量。
注意事项： 同双香豆素。
规格： 片剂：５０ｍｇ。
类别：抗凝血药
英文名：Ethyl Biscoumacetate
别名： 双香豆素乙酯 , 新双香豆素,新香豆素乙酯,香豆乙酯
外文名：Ethyl Biscoumacetate
适应症：
1.防治血栓栓塞性疾病，可防止血栓形成与发展，如治疗血栓栓塞性静脉炎，降低肺栓塞的发病率和死亡率，减少外科大手术，风湿性心脏病、髋关节固定术、人工置换心脏瓣膜手术等的静脉血栓发生率。 2.心肌梗塞的辅助用药。
用量用法：
口服：开始２４小时内，以０．６～０．９ｇ，分２～３次服。以后每日服０．３～０．６ｇ，２～３次分服。或根据凝血酶原波动而调整剂量。
注意事项： 同双香豆素。
规格： 片剂：５０ｍｇ。
类别：抗凝血药
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