1) stirring orange juice-yoghurt
搅拌型橙汁酸乳
1.
The optimum formula and process has been screen through orthogonal de-sign from the view of stabilization a nd sensory quality of stirring orange juice-yoghurt.
以羧甲基纤维素纳(CMC-Na)和藻酸丙二醇酯(PGA)两种稳定剂配合使用,从产品感官质量和稳定性入手,以酸性果料橙汁为添加料,采用正交试验探讨搅拌型橙汁酸乳的生产工艺和配方。
2) orange juice stirred yogurt
搅拌型橙汁酸奶
1.
Application of Propylene Glycol Alginate in orange juice stirred yogurt;
藻酸丙二醇酯在搅拌型橙汁酸奶中的应用
3) stirred yoghurt
搅拌型酸乳
1.
The research on mixed stirred yoghurt thickener by simplicity grid method;
单纯形格子配料法复配搅拌型酸乳增稠剂研究
2.
On the basis of single factor experiment,the quadratic orthogonal rotation design with three factors was used to study on mixed thickeners experiment of Pectin,Gelatin and Modified starch in stirred yoghurt.
在果胶、明胶、变性淀粉3种酸乳增稠剂进行搅拌型酸乳增稠单因素试验基础上采用二次正交旋转组合设计进行搅拌型酸乳增稠复配实验。
3.
Based on single factor tests of three thickeners(pectin,modified starch and gelatin),the effect of mixed thickeners by using Box-Behnken design on water holding capacity(WHC) of stirred yoghurt was studied.
在对果胶、变性淀粉、明胶三种酸乳增稠剂控制搅拌型酸乳持水性单因素试验基础上采用Box-Behnken设计对三种酸乳增稠剂控制搅拌型酸乳持水性进行复配试验。
4) Stirring juice-yoghurt
搅拌型果汁酸奶
5) Stirred Yoghurt with Fruit Particles
搅拌型果粒酸牛乳
1.
Application of HACCP in Stirred Yoghurt with Fruit Particles;
HACCP在搅拌型果粒酸牛乳生产中的应用
6) stirred yoghurt
搅拌型酸奶
1.
Influence of whey protein concentrate on stirred yoghurt quality;
乳清浓缩蛋白对搅拌型酸奶品质特性影响的研究
2.
Studies on the changes of viscosity during the manufacturing of stirred yoghurt;
搅拌型酸奶生产过程中粘度变化的研究
3.
Application of stabilizer blends in stirred yoghurt production
复配稳定剂在搅拌型酸奶加工中的应用研究
补充资料：橙汁百花茄盒
菜名
橙汁百花茄盒
主料
虾仁，猪肥肉，茄子
配料
蛋清，盐，味精，湿淀粉，葱姜汁
做法
将虾仁（100克）和猪肥肉（25克）合在一起剁成泥，加入蛋清（1个量）、盐、味精、湿淀粉、葱姜汁和匀，顺一个方向搅打上劲成百花馅。茄子（约500克）去皮，切成长5厘米、宽3厘米、厚0.5厘米的夹刀片，酿入百花馅，按实，蘸上蛋粉糊，用热油炸至金黄且内熟时捞出，摆于碟中，浇上用浓缩橙汁、白糖制成的酸甜味汁即成。
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