1) Crotonate fermentation
巴豆酸发酵
2) fermented soymilk
发酵酸豆乳
1.
Studies on the flavor of improving the fermented soymilk;
发酵酸豆乳脱腥工艺的研究
3) lactic fermentation soya-bean milk
乳酸发酵豆乳
1.
The soya-beau milk, lactic fermentation soya-bean milk and ice cream of soya-bean milk have been developed.
本课题研制了豆乳、乳酸发酵豆乳、豆乳冰淇淋,并探讨了较佳的脱腥方式、生产工艺、原料配方,基本获得成功。
5) Fermented soymilk
发酵豆乳
1.
On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk.
在研究纯大豆发酵豆乳的基础上,对产品的风味物质与微观结构进行了初步分析和探索。
2.
This paper investigated the treatment of off-beany flavor,culture domestication,the fermentation process of soymilk,the analysis of flavor components in fermented soymilk,formation of soy-gel and factors which affect the gels formation.
本论文研究了豆乳脱腥、嗜酸乳杆菌的驯化和豆乳发酵工艺,分析了发酵豆乳中的风味物质,探讨了豆乳凝胶形成及其影响因素。
3.
In view of these, the lipid reducing function of tested strain and fermented soymilk were investigated in this study.
本文以嗜酸乳杆菌作为发酵菌种对豆乳发酵,分别对该试验菌株和发酵豆乳的降血脂功效进行了研究和评价,并进一步对其降血脂机理作了探讨。
6) fermented soybean milk
发酵豆乳
1.
The influences of added kinds of food strengtheners on the quality of fermented soybean milk were compared.
对比研究了几种食品强化剂对发酵豆乳质量的影响。
2.
The changes of pH, acidity, lactobacillus count, flavour and taste during storage of fermented soybean milk with different ingredients were studied, such as cane sugar, glucose, milk serum.
研究了分别以蔗糖、葡萄糖、乳清为辅料的发酵豆乳在贮藏过程中pH、酸度、乳酸菌数及风味口感的变化。
补充资料：异巴豆酸
分子式：CH3CH＝CHCOOH
CAS号：
性质：又称异巴豆酸。常温下为单斜针状或棱状结晶。熔点15.5℃。沸点169℃。折射率1.4483。相对密度l.0265。25℃与水混溶，易溶于乙醇、乙醚、丙酮等。具有较强刺激性。与60％硫酸或微量盐酸或溴化氢加热可转化为反式-2-丁烯酸。工业上以巴豆醛为原料经空气氧化制得。主要用作共聚单体。
CAS号：
性质：又称异巴豆酸。常温下为单斜针状或棱状结晶。熔点15.5℃。沸点169℃。折射率1.4483。相对密度l.0265。25℃与水混溶，易溶于乙醇、乙醚、丙酮等。具有较强刺激性。与60％硫酸或微量盐酸或溴化氢加热可转化为反式-2-丁烯酸。工业上以巴豆醛为原料经空气氧化制得。主要用作共聚单体。
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