2) mung bean juice
绿豆汁
1.
Mung bean yogurt was made by using milk and mung bean juice as main raw material, through inoculating with the mixture of Str.
以正交实验得出最佳的绿豆酸奶发酵条件为绿豆汁含量25%、蔗糖含量6%、接种量5%、发酵温度为40℃,发酵时间6h;最佳绿豆酸奶冰淇淋配方为绿豆酸奶加量为25%,绿豆汁含量为2%,人造奶油加量为6%,白砂糖加量为10%,耐酸羧甲基纤维素钠(CMC)0。
3) soya milk
大豆汁
4) steamed with soya-bean milk
黑豆汁蒸
1.
Conclusion It is feasible to replace the steamed with soya-bean milk b.
方法采用HPLC和分光光度计对清蒸和黑豆汁蒸何首乌中有效成分进行比较分析。
5) Bean sprouts juice
豆芽汁
6) ormosia juice
红豆果汁
1.
Objective: To observ bactericidal effect of chemical freshenning reagents with different concentration on ormosia juice.
目的:用不同浓度的化学保鲜剂处理红豆果汁,观察和记录果汁的光泽度、挂壁和总糖含量的变化。
补充资料:豆汁
①(~儿)制绿豆粉时剩下来的汁,味酸,可做饮料。②〈方〉豆浆。
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