2) compound lactobacillus beverage
复合乳酸菌饮料
3) Compounded functional drink
功能性复合饮料
1.
Compounded functional drinks with unique flavor, rich nutrients and healthcare effects were made from tomato, citrus and celery by the extraction of juices and the modern beverage processing technology, based on the theories of nutrition and traditional Chinese medicine.
以现代营养知识和传统中医理论为依据,研究以番茄、柑橘、芹菜为原料,经现代饮料加工技术,提取其汁,采用正交实验,研制出最佳生产配方和最佳工艺条件,生产出风味独特营养丰富并极具保健作用的功能性复合饮料。
4) compound beverage
复合饮料
1.
Researches on technology for compound beverage of mung bean and pineapple;
绿豆菠萝复合饮料工艺的研究
2.
Development of compound beverage from Chinese wolfberry and coffee;
枸杞咖啡复合饮料的研制
3.
Development of Chinese date & aloe compound beverage;
红枣芦荟复合饮料的研制
5) composite beverage
复合饮料
1.
In this paper,apples and kelp were applied to the experiment as the main material,and which were developed into a composite beverage.
以苹果、海带为主要原料,研制了一种复合饮料。
2.
The processing technique of composite beverage of sponge gourd and bitter gourd was experimented.
对丝瓜、苦瓜进行复合饮料的工艺试验。
3.
According to the research into the technology of the composite beverage of lily, asparagus, aloe, it shows that the most suitable processing of the thick liquid of lily juice is adding Vc of 0.
对百合、芦笋、芦荟复合饮料生产工艺进行研究,结果表明,百合浆汁最适加工方法是打浆时在浆料中加入0。
6) compounded beverage
复合饮料
1.
Preparation of compounded beverage of Chinese wolfberry and haw;
枸杞山楂汁复合饮料的研制
2.
Study on processing technology of carrot-apple compounded beverage;
胡萝卜苹果复合饮料加工工艺研究
3.
The technology of compounded beverage water chestnut and tamarind was studied in the paper.
对马蹄、罗望子复合饮料的加工工艺进行了研究,确定了马蹄、罗望子果汁各自的最佳澄清工艺和复合饮料的调配参数。
补充资料：廉价高蛋白质酸性饮料
原料配方 精制小麦粉4千克 乳酸(50%)120毫升 胃朊酶4γ/克 砂糖5千克 葡萄糖2千克 糖500克 柠檬香精10毫升
制作方法
1.用有机溶剂正-己烯提取脂肪的优质小麦粉(蛋白质12.1%、脂肪0.1%、灰分.3%)4千克，在添加了50%的乳酸120毫升的10升水中缓慢地用调和器搅拌加入，使之完全分散后，再添加胃朊酶4γ/克，在40℃下分解3小时，可完全使小麦面筋溶化。
2.将溶化液放在无孔壁的离心机中，分离可溶蛋白液及小麦淀粉，得到蛋白浓度为3.5%、酸度为1.2的蛋白液8.2升。
3.其中加入砂糖、葡萄糖、糖稀，加热溶解，离心过滤，待其冷却，加入柠檬香精，可得到蛋白非常高的、无沉淀的植物性乳酸饮料12升。
产品特点 蛋白质含量高，味美，易消化。
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