乳酸菌饮料
- 网络lactobacillus beverage;Lactobacillus Drink;lactic acid bacteria beverage
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就影响乳酸菌饮料稳定性的因素及防止措施等加以论述。
The major factory affecting stability and of lactic acid bacteria beverage was studied .
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研究表明,加入0.0015%的胰蛋白酶,在42℃下发酵6h的酸乳,制作的乳酸菌饮料多肽和游离氨基酸的含量较高;
The results showed that the fermentation temperature was 42 ℃ for 6 hours with trypsase 0.0015 % . The lactic acid bacteria beverage has lots of peptide and the free aminophenol .
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乳酸菌饮料专用型CMC的应用
The Application of Sodium Carboxymethyl Cellulose ( CMC - Na ) in the Lactic Acid Beverage
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2005国内乳酸菌饮料市场趋势分析
Tendency Analysis on the Domestic Market of Lactobacillus Beverage in 2005
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乳酸菌饮料中乳酸菌微生物学检验技术的分析与探讨
Discussion on detection technology of lactic acid bacteria in fermented milk beverage
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天然胡萝卜素乳酸菌饮料的研制
The Research on the Lactic Bacteria Drink Containing Natural Carotene
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果味型麦芽汁乳酸菌饮料的研制
Development of wort beverage fermented by lactic acid bacteria with fruit flavor
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活性乳酸菌饮料对人体肠道菌群影响的研究
Influence of active Lactobacillus beverage on intestinal flora of human
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保健型果味乳酸菌饮料的研制
The Development of Health Care Fruit Flavor Lactobacillus Beverage
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乳酸菌饮料中污染菌群的分析和控制
Analyzing and Controlling of Contaminated Flora in Lactic Beverage
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养乐多风味乳酸菌饮料生产工艺的探讨
Discuss on the technology of yakult flavored lactobacillus drink
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冷藏温度下乳酸菌饮料中乳酸菌失活模型的构建
Establishment of inactivation model for active lactobacillus numbers of beverages under cold temperature
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45份活性乳酸菌饮料微生物指标检测结果的分析
Analyze the results fo 45 shares competence lactobacillus beverages
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乳酸菌饮料常见的质量问题及控制措施
Common quality problem and control of yoghurt drinking
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结论活性乳酸菌饮料具有调节人体肠道菌群、改善肠道内环境的作用。
Conclusion Active lactobacillus beverage can regulate and improve the intestinal flora of human .
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稳定性是乳酸菌饮料生产和储存过程中经常遇到的问题。
The stability is the key problem in preparation and storage of lactobacillus drink .
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乳酸菌饮料稳定性研究
Study on the stability of the lactobacillus drink
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甘薯活性乳酸菌饮料的研制
Development of lactic acid fermented sweet potato beverage
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试述乳酸菌饮料品质的影响因素
On factors influencing quality of Lactobacillus beverages
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酸奶、乳酸菌饮料风味及其部分理化特性的研究
Studies on the Physical and Chemical Characteristics and the Flavor of Yogurt and Lactobacillus Beverages
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响应面法优化活性乳酸菌饮料乳化稳定剂配方
Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage
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本文研究了保健型果味乳酸菌饮料的加工方法。
This text studied processing technology about a health care type of fruit flavor lactobacillus beverage .
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胡萝卜汁乳酸菌饮料的加工工艺
Processing of carrot juice-Lactobacillus fermented beverage
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研究了双蛋白活性乳酸菌饮料的生产配方及制备工艺。
The recipe and preparation parameters of active Lactobacillus drink with double proteins were studied in the paper .
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大豆乳酸菌饮料的研究
Lactic Acid Bacteria Drink of using Soybeans as Materials Study on the stability of Lactic acid bacteria drink
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乳酸菌饮料常常不能保持均匀的稳定状态,易分层和沉淀。
Lactic acid fungus beverage can keep even stable state often , easy to divide into layer and precipitate .
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主要从乳酸菌饮料的生产工艺要求出发,对乳酸菌饮料品质产生影响的一些主要因素进行了探讨。
Based on the requirement of the processing technology for Lactobacillus beverages , some major factors influencing their quality were discussed .
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本文对乳酸菌饮料中乳酸菌的检验进行不确定度的评定。
The uncertainty of lactic acid bacteria measurement in yoghurt beverage was evaluated by analysis of the measurement procedure with suitable evaluation methods .
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本研究以大豆为原料,用物理和发酵方法生产大豆乳酸菌饮料。
This paper introduces a method in which a Lactic acid bacteria drink is produced with soybeans as materials physical change and fermentation .
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本文从配方和制备工艺入手,对影响乳酸菌饮料稳定性的一些主要因素进行了研究探讨,提出了解决乳酸菌饮料稳定性的有效方法。
The formula , technology and effects of some factors which influence on stability of lactobacillus drink were discussed , the effective processing to improve its stability were proposed .