1) fresh milk tank
鲜奶罐
2) fresh milk
鲜奶
1.
Rapid determination method for protein content in fresh milk;
鲜奶中蛋白质含量的快速测定
2.
The study on a new method for rapid inspection of ammonium salt in fresh milk;
鲜奶中铵盐快速检测新方法研究
3.
Fast determination of melamine in fresh milk by solid phase extract coupled with HPLC
固相萃取与高效液相色谱联用快速测定鲜奶中的三聚氰胺
3) milk
[英][mɪlk] [美][mɪlk]
鲜奶
1.
The rapid determination of protein content in milk by amperometric method;
电流法快速测定鲜奶中蛋白质含量
2.
Mixed colostrum milk was defatted by centrifugation,and then was added with different doses of Na2HPO4,CMC and lactose to improve its thermalstability.
经过此方法加工而成的牛初乳鲜奶能保留一定量的免疫球蛋白,可以在一定程度上提高人体的免疫力,不失为一种较好的功能性牛乳饮品。
4) fluid [liquid] milk
鲜奶, 液奶
6) fresh milk
鲜牛奶
1.
To make the nutritious and hygienical yogurt attractive in apperance and unique flavor,L9(34) designed trial was conducted to determine the optimal processing parameters of solidifying yogurt by use of carrot juice,apple juice and fresh milk as materials along with Lactobacillus bulgaricus and Streptococcus thermophilus as zymogen.
为得到一种外观诱人、口味独特的具有市场开发价值的营养保健型酸奶,以胡萝卜汁、苹果汁、鲜牛奶为原料,以保加利亚乳杆菌和嗜热链球菌为发酵剂进行乳酸发酵,通过L9(34)正交试验,得出研制凝固型胡萝卜汁、苹果汁复配酸奶的最佳工艺参数:胡萝卜汁、苹果汁、白砂糖、发酵剂的质量分数分别为25%,8%,9%,6%;发酵温度(42±1)℃;发酵时间4 h。
2.
Nine brands of pure and fresh milk at Yichun were investigated.
对宜春市市场上9种品牌的纯鲜牛奶分别用凯氏定氮法、原子吸收分光光度法、碱式滴定法进行了蛋白质、微量元素和苯甲酸钠含量的测定,在同等实验条件的基础上对9种品牌纯鲜牛奶的品质作了比较研究。
3.
5 h at 100 ℃, then was macerated and crushed into the slurry which was hydrolyzed later by α-amylase, and the thick liquid of hydrolysate was mixed into fresh milk in the proportion of 2∶10 (v/v), added 6 % sucrose and 0.
以白扁豆和鲜牛奶为原料,制作白扁豆酸奶。
补充资料：菠萝鲜奶盏
一）用料
富强粉1000g，白糖1425g，冻猪油375g，鸡蛋375g，发酵粉15g，玉米粉300g，牛奶900g，鸡蛋黄300g，鸡蛋清300g，清水900g，菠萝罐头（切粒）250g。
（二）制法
1、将富强粉与发酵粉（研细）在案上进筛开窝，放入白糖、冻猪油、鸡蛋，用手混凝土合揉匀，掺入富强粉，以折叠方式叠匀，放入冰箱冻硬。
2、将冻硬的酥面稍揉软，擀成薄片，用面杖卷起放在已码齐的盏模上，用手轻轻压面，将面片留在盏内，再捏制成灯盏形，码放在烤盘里，入炉烤制，用160-180℃炉温烤10-15分钟即熟。取出放一旁待用。
3、将玉米分300g与牛奶300g混合过筛，放在盆内待用。
4、用清水与牛奶各600g、白糖750g煮溶后过滤，再放回锅内，煮于后推入混合的玉米粉铲匀，拉离火位放鸡蛋黄拌匀，再放回火位煮至起大泡便成。将切碎的菠萝粒掺入即成玉米粉菠萝馅。
5、将玉米粉菠萝馅分别放入盏内。另将鸡蛋清打在蛋糕桶内，用抽子或打蛋机打成白稠泡状加入白糖300g，再打起泡，分别放在或用花嘴挤在盏内，复入炉用100-150℃炉温烤至表面呈金黄色即成。晾凉后去盏即可食用。
（三）特点
有浓厚的菠萝味及奶香味，是宴会、酒会、茶会之美点。
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