Effect of processing technics on particle size and the stability of non-fat fermented milk beverage;
加工工艺对脱脂发酵乳饮料酪蛋白颗粒粒径和稳定性的影响
Development of fermented milk beverage containing strawberry juice;
草莓汁发酵乳饮料的研制
The research on optimum ingredient of fermented milk beverage with strawberry by uniform design method;
均匀设计法优化草莓发酵乳饮料配方研究
Thus a kind of yogurt drink with idiographic flavor and rich nutrition were produced.
以米酒为凝乳剂,以鲜奶为主要原料,添加适量的芦荟,通过单因素试验、正交试验,研制成一种风味独特、营养丰富的发酵型乳饮料。
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。
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。
Study on lactobacilli fermentation beverage with Phyllanthus emblica linn fruit;
发酵条件对余甘果乳酸发酵饮料品质的影响
Study on preparation of whey polypeptides and development of whey polypeptide fermentation beverage;
乳清多肽的制备及其发酵饮料的开发
The technological process of mulberry leaf / potato fermentation beverage is reported .
报道了桑叶/马铃薯发酵饮料的生产工艺流程。
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
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
Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus
增稠剂对嗜酸乳杆菌发酵豆乳饮料稳定性影响的研究
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
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
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
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
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
Study on Technology of Oyster Lactobacillus Fermented Beverage and Its Immune Activity;
牡蛎乳酸菌发酵饮料研制及其免疫活性的研究
The Conditions for Fermented Apple Drink by Lactic Acid Bacteria
基于乳酸菌发酵的苹果饮料制备工艺研究
Studies on Fermentation Technique of Mixed Vegetable Juice with Capsella bursa-pastoris L and Tomato by Lactic Acid Bacteria
荠菜-番茄混合汁乳酸菌发酵饮料的工艺研究
STUDY OF THE LACTIC-ACID-FERMENTED TOMATO-CARROT ADMIXTURE JUICE
番茄-胡萝卜复合汁乳酸菌发酵饮料的研制
Developing of Lactobacillus Fermentative Beverage from Tomato and Carrot and Study on Immune Function Effect of Fermented Liquid;
番茄、胡萝卜乳酸菌发酵饮料的研制及其发酵液对免疫功能的影响
STUDY ON THE TECHNOLOGY AND CORRELATIVE CONDITION OF THE FERMENTED BEVERAGE OF GRAIN AND VEGETABLES BY LACTIC ACID BACTERIA
菜谷系列乳酸发酵饮料工艺与发酵配套工业化条件
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
Study on characteristics and selection of bacteria for lactic acid bacteria-fermented beverages of cereals and vegetables
菜谷系列乳酸发酵饮料菌种特性及质优菌种筛选研究
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
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
