1) acidic milk jelly
酸性奶冻
2) frozen yogurt
冷冻酸奶
1.
Under this experiment condition, the difference among the frozen yogurts manufactured by the three methods was not significant.
对冷冻酸奶的三种工艺流程(即经典法、常规法和混合法)进行了比较研究。
2.
A formula of frozen yogurt in which the ratio of starch/whole milk powder and CMC/alginate was 1 and 0.
采用饱和D -最优试验法对冷冻酸奶的配方进行了优化研究 ,确定配方中淀粉与全脂奶粉的最佳配比为 1∶1,CMC与海藻酸钠的最佳配比为 0 。
3) freeze drying yoghurt powder
冻干酸奶粉
1.
The quick solution and fermentive activity of the freeze drying yoghurt powder were studied in this paper,The results showed that this powder had better quick solution with 76s sinking time as motionless.
本文采用冻干法生产酸奶粉,对其速溶性和发酵性等进行了研究,结果发现:冻干酸奶粉具有良好的速溶性,其静置时的润湿下沉时间为76s,最适冲调条件为4～5倍45℃的温水。
5) Nostoc flagelliforme
功能性酸奶
6) cultured butter
发酵过的奶油;酸性奶油
补充资料：酸性
1.化合物在溶液中能放出氢离子，有酸味，能使石蕊试纸变红，这种性质叫做酸性。具有这种性质的物质叫做酸性物质。
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