1) Garlic polysaccharide drink
大蒜饮料
2) Rice milk
大米饮料
1.
Study on relationship between oil granule size distribution and stability of emulsion in rice milk;
大米饮料乳化体系中油脂粒径分布与乳化液稳定性关系的研究
3) soybean beverage
大豆饮料
1.
Controlling of cooked sapor produced out during the production of soybean beverage;
大豆饮料生产中煮熟味道的产生及控制
4) rice beverage
大米饮料
1.
Research progress and prospect of rice beverage;
大米饮料的研究进展及前景
2.
Analysis of carbohydrate in saccharificated liquid and rice beverage
HPLC法测定大米酶解液与大米饮料中糖类及工艺探讨
3.
The paper was aimed at studying the techniques of enzymatic of rice in the process of preparing the low viscidity refreshing rice beverage, purification method and the development of rice beverage.
本文主要研究了低粘度清爽型大米饮料制备工艺中水解的最佳酶解工艺、净化方法及大米饮料的制备技术。
5) long drink
大杯饮料
6) garilc fertilizer formula
大蒜肥料配方
补充资料：柴鱼味噌大蒜
柴鱼味噌大蒜
[原料/调料]
大蒜 2杯
柴鱼(一般市售) 1杯
(1)盐 1/2大匙
(2)味噌 1/4杯
糖 3大匙
香油 1大匙
[制作流程]
(1)大蒜先去皮洗净，彻底沥干水份后撒上调味料(1)搅拌均匀，腌渍约半天后滤除盐水备用。
(2)将调味料(2)拌匀备用。
(3)将大蒜及柴鱼加入作法(2)材料内拌匀，装入容器中加盖冷藏腌渍，至大蒜、柴鱼与味噌三者的味道融合入味，约3天以上即可食用，冷藏约可保存20天以上。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。