2) skim milk powder
脱脂乳粉
1.
Study on technology of microcapsule through spray-drying method which using skim milk powder as shell-material;
脱脂乳粉为壁材通过喷雾干燥法制备微胶囊的技术研究
2.
In order to study the caking charateristics of the skim milk powder, a blowing-test apparatus was set up and the caking characteristics of skim milk powder with and without additives were investigated experimentally with the apparatus.
为了研究脱脂乳粉的结块特性,建立了一套测试粉体结块特性的吹气动力学实验装置,对脱脂乳粉和混合添加剂的脱脂乳粉的结块特性进行了实验研究,应用非晶态粉体玻璃化转变理论分析实验数据,确定脱脂乳粉结块的影响因素和结块特征。
3) skim milk
脱脂乳
1.
Study on the effects of high intensity pulsed electric fields on the contents of free amino acids and lactose in skim milk;
高强脉冲电场处理对脱脂乳游离氨基酸和乳糖的影响研究
2.
Effect of forewarming on rheological properties of acid skim milk gel;
脱脂乳的不同热处理对其酸奶凝胶流变学性质的影响
3.
In order to increase conjugated linoleic acid(CLA)concentration in fermentation milk,skim milk added linoleic acid(LA)was fermented by Lactobacillus acidophilus after chemical mutation,and the CLA formation conditions were optimized using three factors quadric orthogonal rotatable design.
为提高发酵乳中共轭亚油酸(CLA)含量,以经化学诱变的嗜酸乳杆菌(Lactobacillus acidophilus)发酵添加亚油酸(LA)的脱脂乳,通过三因素二次正交旋转组合设计对该菌株发酵脱脂乳生成共轭亚油酸的条件进行了优化。
4) skimmed milk
脱脂乳
1.
Effects of daidzein and skimmed milk on the tolerance of Sporolactobacillus S1 to low pH and bile salt;
大豆黄酮、脱脂乳对猪源芽孢乳杆菌S1耐受酸和胆盐的影响
2.
The optimum condition of Enzymatic hydrolysis on neutral protease in skimmed milk was studied.
研究了脱脂乳中性蛋白酶的最适酶解条件,并以保加利亚乳杆菌和嗜热链球菌为混合发酵菌种,对MRS、脱脂乳和脱脂乳酶解液3种基础培养基进行了比较研究。
5) skim milk
脱脂乳粉
1.
In this paper, the non-enzymatic browning of skim milk powder were experimentally studied and the effects of several factors such as water activity, storage temperature T, storage time and glass transition temperature Tg on the non-enzymatic browning of skim milk powder were examined.
本文对脱脂乳粉的非酶褐变特性进行了实验研究;考查了水分活度、贮藏温度、储藏时间和玻璃化转变温度等参数对脱脂乳粉非酶褐变的影响。
6) condensed skimmed milk
脱脂炼乳
补充资料：代乳粉
代乳粉
milk powder substitute
代替母乳的干粉食品。市场上代乳品种类甚多，应尽量选用营养比较适宜的代乳粉。一般代乳粉以黄豆蛋白为主。黄豆蛋白含有多种人体必需的氨基酸，是作代乳品的好原料。代乳粉消化吸收较乳类差，开始喂养要稀释些，待婴儿习惯后，逐渐加浓。没有豆制代乳粉时，可用米糊或奶糕，但这不是新生儿理想的食品。
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