1) 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
2) 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。
3) disturbing yoghourt
搅拌型酸牛奶
1.
Often quality problems and control for disturbing yoghourt;
搅拌型酸牛奶常见质量问题及控制
4) 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。
5) Stirring juice-yoghurt
搅拌型果汁酸奶
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：酸牛乳
酸牛乳
fermented milk
通常叫酸奶，鲜乳类或已经稀释的乳粉中加入酸类，制成酸乳。酸乳的酪蛋白凝块减小，并且可使胃内容物的酸性增高，对于婴儿消化颇有帮助。制备酸牛奶可用乳酸、橘汁或乳酸杆菌加入鲜奶中制成。已经配制的酸乳不可重煮，煮沸可使凝块太大，并且将塞住橡皮奶头的小孔。在哺乳之前，只将乳瓶用温水烫暖即可。
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