1) banana yogurt
香蕉酸奶
1.
The paper indroduces the effective component of coagulation banana yogurt,the processing technology and the product function and puts forward the prospect in order to promote development technology of banana yoyurt.
介绍了凝固型香蕉酸奶的营养成分、加工工艺及其保健作用,并对今后的研究进行展望,以期促进香蕉酸奶研制工艺的发展。
2.
The paper is introducing the effect ive component of coagulation banana yogurt,the processing technology,the product function and the prospect.
介绍了凝固型香蕉酸奶的营养成分、加工工艺及其保健作用,并对今后的研究进行了展望。
2) Study on Banana Yogurt
香蕉酸奶的研究
3) Bananas with cream
奶油香蕉
4) banana-yogurt
香蕉酸乳
1.
The optimum formulation of banana -yogurt is selected by orthogonal experiment and the quality of this yogurt is improved with stabilizers.
对香蕉酸乳的制作工艺进行了研究,将香蕉护色打浆后与复原乳调配,按1∶1混合接种嗜热链球菌和保加利亚乳杆菌发酵,通过L9(34)正交实验得出最佳配料组合,并对其稳定性进行改良,从而研制出凝乳均匀、酸甜适当、口感细腻爽口,具有香蕉酸乳味协调的乳酸菌发酵酸乳。
5) pisangceric acid,pisangceryl acid
香蕉蜡酸
6) Milk with Apple & Banana Juice
苹果香蕉牛奶汁
补充资料：烤奶油香蕉
烤奶油香蕉
材料:香蕉8支、无盐奶油2大匙、细粉糖适量
方法:
(1)无盐奶油用微波炉或热水温一下使其溶化，香蕉切成2.5公分厚的轮状， 然后以铁叉子将香蕉一个个串起。
(2)在香蕉的所有表面上涂刷上奶油，而后放入烤箱，烤
说明：补充资料仅用于学习参考，请勿用于其它任何用途。