发酵豆乳,Fermented soymilk英语短句,例句大全

发酵豆乳,Fermented soymilk
1)Fermented soymilk发酵豆乳
1.On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk.在研究纯大豆发酵豆乳的基础上,对产品的风味物质与微观结构进行了初步分析和探索。
2.This paper investigated the treatment of off-beany flavor,culture domestication,the fermentation process of soymilk,the analysis of flavor components in fermented soymilk,formation of soy-gel and factors which affect the gels formation.本论文研究了豆乳脱腥、嗜酸乳杆菌的驯化和豆乳发酵工艺,分析了发酵豆乳中的风味物质,探讨了豆乳凝胶形成及其影响因素。
3.In view of these, the lipid reducing function of tested strain and fermented soymilk were investigated in this study.本文以嗜酸乳杆菌作为发酵菌种对豆乳发酵,分别对该试验菌株和发酵豆乳的降血脂功效进行了研究和评价,并进一步对其降血脂机理作了探讨。

英文短句/例句

1.Studies on the Process Technology and Gelation Characteristics of Soymilk Fermented by Lactobacillus Acidophilus;嗜酸乳杆菌发酵豆乳工艺及其凝胶特性的研究
2.Researches on the Function of Fermented Soymilk with Lactobacillus Acidophilus on Serum Lipid嗜酸乳杆菌发酵豆乳降血脂功能的研究
3.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
4.Preparation Soy Isoflavone-glycosidase with Fermentation;微生物法制备富含游离型大豆异黄酮发酵豆乳的研究
5.Studies on Isolation and Identification of Lactobacillus Acidophilus and Its Growth Characteristics in Fermented Soymilk;嗜酸乳杆菌的分离、鉴定及其在发酵豆乳中生长特性的研究
6.Studies on the Development and Stabilizati-On Mechanism of Soymilk Beverage Fermen-Ted by Lactobacillus Acidophilus嗜酸乳杆菌发酵豆乳饮料的研制及其稳定机理探讨
7.Preparation of Fermented and Non-Fermented Soy Milk Yogurt大豆非发酵型和发酵型酸豆乳的制备
8.Study on the yield of tofu made by soymilk fermented with lactic acid bacteria乳酸菌发酵豆浆制作豆腐得率的研究
9.Microbiological Study of Sufu-A Fermented Soybean Food;大豆发酵食品—腐乳的微生物学研究
10.Yeasts for single-cell protein production by soybean whey fermentation大豆乳清废水发酵生产单细胞蛋白的酵母
11.Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei干酪乳杆菌纯种发酵大豆乳培养基的优化调配
12.Screening of Lactobacillus Fermentum for Probiotic Potential and Study on Fermentation Characteristic in Soy Milk具有益生特性发酵乳杆菌的筛选及其在豆乳中的发酵特性研究
13.Characterization and Screening of a Strain of Lactic Acid Bacteria for Soybean Milk Fermentation发酵大豆乳优良乳酸菌菌种的筛选及其发酵性能的研究
14.Study on Development and Production of Lactobacillus Fermented Soybean and Milk Drink乳酸菌发酵豆奶饮料的开发及生产研究
15.Study on the Technology of Soybean Milk Fermentation by Lactobacillus Rhamnosus and Lactobacillus Casei鼠李糖乳杆菌与干酪乳杆菌发酵大豆乳工艺研究
16.Study on the Technology of Honey Fermentation Yoghourt and Substituting Soy Protein Isolate for Skim Milk during Fermenting;蜂蜜发酵酸奶及大豆蛋白替代乳粉发酵的工艺研究
17.Studies on the Craft and Quality of Pudding Bean Curd Fermented by Lactobacillus;乳酸菌发酵布丁豆腐生产工艺及其品质的研究
18.Studies on the Application Effects of Special Fermented Soybean Supplementation in Porkets and Piglets;新型发酵豆粕在乳仔猪饲粮中应用效果研究

相关短句/例句

fermented soybean milk发酵豆乳
1.The influences of added kinds of food strengtheners on the quality of fermented soybean milk were compared.对比研究了几种食品强化剂对发酵豆乳质量的影响。
2.The changes of pH, acidity, lactobacillus count, flavour and taste during storage of fermented soybean milk with different ingredients were studied, such as cane sugar, glucose, milk serum.研究了分别以蔗糖、葡萄糖、乳清为辅料的发酵豆乳在贮藏过程中pH、酸度、乳酸菌数及风味口感的变化。
3)fermented soymilk发酵酸豆乳
1.Studies on the flavor of improving the fermented soymilk;发酵酸豆乳脱腥工艺的研究
4)lactic fermentation soya-bean milk乳酸发酵豆乳
1.The soya-beau milk, lactic fermentation soya-bean milk and ice cream of soya-bean milk have been developed.本课题研制了豆乳、乳酸发酵豆乳、豆乳冰淇淋,并探讨了较佳的脱腥方式、生产工艺、原料配方,基本获得成功。
5)Fermented soymilk beverage发酵豆乳饮料
1.Fermented soymilk beverage has the problem of instability caused by suspended fat and proteins sedimentation and so on.而利用乳酸菌研制的发酵豆乳饮料,不仅可以解决口感问题,又能发挥大豆的营养功效,还可为牛奶缺乏的地区提供优质价廉的功能性植物蛋白饮料。
2.A type of fermented soymilk beverage was developed by using acidophilus Lactobacillus.以大豆为主要原料,经嗜酸乳杆菌发酵后,调配成发酵豆乳饮料。
6)lactic acid fermentation乳酵发酵