1)milk beverage乳饮料
1.Processing technology of a new milk beverage;一种新型乳饮料的制作工艺
2.Study on processing technology of corn germ milk beverage;玉米胚芽乳饮料的制备研究
英文短句/例句
1.Study on the Process and Stability of Rice Milk Beverage Contained Cow Milk;含牛乳米乳饮料的工艺及稳定性研究
2.Determination of Free-glycin in Milk Drinks and the Dairy Products乳饮料及乳制品中游离甘氨酸的测定
3.Study on the Processing Technology and Stability of Lily Milk Beverage百合乳饮料生产工艺及其稳定性研究
4.A Initial Resarch on the Complex Beverage of Peanut,Soybean and Sesame;花生、大豆与芝麻复合乳饮料的研制
5.Effects of Soybean Protein on the Quality of Milk and Milk Beverage大豆蛋白对牛奶及乳饮料品质的影响
6.The Technological Process and Stabilization of Vinegar-egg Milk Beverage醋蛋乳饮料生产工艺及稳定性的研究
7.Study on the Ingredients and Key Processing Technologies of Rice Beverage by Non-enzymatic Hydrolysis非酶解大米乳饮料的关键工艺及配方
8.STUDY ON THE PROCESSING TECHNOLOGY AND STABILITY OF HAZELNUT MILK BEVERAGE榛子乳饮料加工工艺及其稳定性研究
9.Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers调配型酸性乳饮料稳定剂的复配研究
10.Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage活性乳酸菌乳饮料高活菌数发酵工艺的优化
11.Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus嗜酸乳杆菌发酵豆乳饮料的稳定性研究
12.The Application of Gas Chromatography Measure Sodium Cyclamate in Milk Beverage气相色谱法测定乳饮料中的甜蜜素含量
13.clear beverage emulsion使无醇饮料澄清的乳液
14.cloudy beverage emulsion使饮料混浊用的乳浊液
15.Market trends and opportunities for functionaldairy beverages;功能性乳品饮料的市场趋势及其机遇
16.Production conditions of clear pumpkin juice fermented by lactic acid bacteria澄清型南瓜乳酸发酵饮料的开发研究
17.Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage活性乳酸菌饮料后酸化及活菌数研究
18.Enzymatic Hydrolysis of Goat's Whey Protein and Development of Goat's Whey Beverage;羊奶乳清蛋白的酶解及羊奶乳清饮料研制
相关短句/例句
milk drink乳饮料
1.Measurement the dissociative glycine of the milk drink and the dairy product with ICS;离子色谱法测乳饮料及乳制品中游离甘氨酸
2.Advances in study on stability of proteins in milk drinks;乳饮料中蛋白质稳定性的研究进展
3)milk drinks乳饮料
1.Evolvement of stability of protein in milk drinks;酸性含乳饮料中蛋白质稳定性的研究进展
2.Research on the fermented milk drinks of Yaxuenuo鸭血糯发酵乳饮料的研制
4)yoghurt drink酸乳饮料
1.Research on compound yoghurt drink stabilizer by simplicity barycenter design;单纯形重心设计法复配酸乳饮料稳定剂研究
2.7)from hydrolization of corn gluten meal by multi-enzyme, the optimum formula and functions of anti-anoxic and anti-fatigue of high F ratio oligo-peptide yoghurt drink were studied.7)进行酸乳饮料配方与功能特性研究。
3.25% respectively in controlling the stability of yoghurt drinks.在对果胶、CMC(羧甲基纤维素)、PGA(藻酸丙二醇酯)3种稳定剂单体影响酸乳饮料稳定性单因素试验基础上,采用Box-Behnken设计进行稳定剂的复配。
5)lactic acid beverage乳酸饮料
1.Study on nutritional and health egg yolk lactic acid beverage;蛋黄保健营养乳酸饮料的研究
2.Trial-manufacture on-SOD-enriched-lactic acid beverage;富含SOD牛乳乳酸饮料的研制
6)milk drink牛乳饮料
1.This paper discussed the function mechanism of emulsifier in milk drink and the principle to choose emulsifier.阐述了乳化剂在牛乳饮料中的作用机理及选用原则,通过测定样品吸光度,对不同乳化剂对牛乳饮料稳定性的影响进行研究,同时采用正交实验,确定单体乳化剂最佳的复配方案。
2.This paper expounds the process of isolating and identifying Lactobacillaceae from raw milk and applying the isolated Lactobacillus, Sereptococeus Lactis and Saccharomyces cerevisae to the making of the milk drink.本文叙述了生牛乳中乳酸细菌的分离鉴定过程，并阐述了应用分离获得的乳酸杆菌、乳链球菌、酵母菌来制作牛乳饮料的方法。
延伸阅读
冰淇淋、酸奶、含乳饮料生产线
