yoghurt milk
英
美
【医】酸乳
双语例句
- Study on variations of yoghurt milk proteins and free amino acids, and relationship between texture during low-temperature storage
酸乳低温储存期间乳蛋白和游离氨基酸变化及质构关系 - An opuntia dilleniii haw fruit yoghurt was developed with nutrition and healthcare function using opuntia dilleniii haw fruit and fresh milk as the main materials.
以仙人掌和鲜牛乳为主要原料，配以蔗糖、稳定剂、护色剂等，研制出了一种具有营养和保健功能的仙人掌果肉酸奶。 - This paper is to introduce the processing of yoghurt mixture, which means that the fresh milk is to be added with juice of vegetable and fruit, to be blended and to be fermented with lactic acid.
介绍在鲜乳中加入红色蔬菜汁和果汁进行调配，再进行乳酸菌发酵制备果蔬混合汁酸奶的工艺流程。 - A new type of liquid lichi yoghurt was studied with lichi pulp and milk powder by fermentation used lactic acid bacteria.
本文以荔枝为原料，添加适量奶粉，经乳酸菌发酵制成一种新型酸牛奶。 - For yoghurt, Danone buys raw milk locally but only from large dairy farms.
用于生产酸奶的鲜奶，达能是在中国本土采购的，但只从大型养牛场采购。 - The yoghurt beverage, using milk and the hydrolysate of Jerusalem artichoke by inulinase as main raw materials, was prepared by Lactobacillus bulgaricus and Streptococcus thermophilus ( 1:1).
以菊芋、牛奶为主要原料，将菊芋酶法水解，选取嗜热链球菌和保加利亚乳杆菌（1∶1）的混合菌种为发酵剂进行乳酸发酵生产酸乳饮料。 - After heat-resisting acclimation of yoghurt starter mung bean yoghurt was produced by adding milk powder, malt dextrin and protective agen, mung bean yoghurt was produced by powder spray drying, which preserved part of living lactic bacteria and extend storage period of the product.
对酸奶菌种进行耐热驯化，制备绿豆酸奶后，配以奶粉、麦芽糊精及保护剂等进行喷雾干燥制备绿豆酸奶粉，较好地保存了部分活菌数，延长了产品的保质期。 - The foundation of the HACCP system in the producing of Spirulina yoghurt advanced parameters. It is easy, reasonable and efficient for milk enterprise to produce product with high quality.
因此，在液态奶生产企业实施HACCP管理，不但可以规范企业生产，提高产品质量，而且简便、易行、合理、高效。 - The stirred spirulina yoghurt mainly consists of fresh milk and spirulina powder blending with stabilizer and sweeteners.
以牛乳和螺旋藻粉为原料，制作无糖高蛋白搅拌型酸奶。 - The acetaldehyde and diacetyl in yoghurt are dependent on the non-fat solids content of raw milk and fermentation time.
酸奶中主要风味成分乙醛与双乙酰的含量与原料乳的非脂乳固体含量及发酵培养时间有关。 - The processing technique and formula of Lotus-root yoghurt were optimized. The optimum formula was 6 ∶ 1 of fresh milk to Lotus-root juice. 4% of ferment agent was used for 6 hours with 8% of sucrose.
对莲藕酸奶的配方和加工工艺进行了研究，得出最佳工艺条件为：牛乳与莲藕汁的比例为4∶6，接种量4%，发酵时间6h，加糖量8%。 - The yoghurt added the tea powder either have the acidophilus milk nutrition or possess the tea flavor at the same time.
将超微茶粉作为一种添加剂加入到酸奶中，制作成超微茶粉酸奶，既能保持酸奶原有的营养价值和保健作用，同时又具有茶叶的风味。 - The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
结果表明，豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。 - Technical Study on Lactic Acid Fermented Yoghurt of Carrot Juice and Peanut Milk
胡萝卜花生乳发酵酸奶工艺研究 - Technological Parameter Study on the Development of Yoghurt with Milk and Jew 's-ear Optimized by Modified BP Neural Network
改进型B-P神经网络优选木耳牛奶发酵酸乳工艺参数的研究 - Single factors and orthogonal experiments of lactic acid fermentation system determined optimum technology condition to prepare yoghurt by fermentation: added 20 g immobilized lactic acid bacterium/ 100 mL milk;
乳酸发酵体系的单一因素和正交实验确定了发酵制备酸奶的最佳工艺条件：每100mL牛乳中添加20g固定化乳酸菌； - Conclusion: The fermentation of yoghurt test can be used to detect antibiotics residue in milk.
结论：酸奶发酵实验可应用于牛奶中抗生素残留的检测，可考虑作为国标方法的补充。 - The best formulation and producing technique condition that produce the flavored yoghurt with fresh milk and peanut were studied.
研究了以鲜乳和花生为原料生产风味型酸奶的最适配方及生产技术条件。 - Production technology on soft yoghurt produced from buffalo milk and concentrated haw juice as main raw materials was studied and all technology conditions affecting the flavor and stability of the products were compared.
探讨了以水牛奶和山楂浓缩汁为主要原料生产搅拌型酸奶的生产工艺，并比较了影响产品口味和稳定性的各种工艺条件。