785) is used for the determination of fat in sterilized flavor milk and yoghurt by GB method, fat is not carbonized.
在用国标法测定调味乳及酸牛乳中的脂肪时,采用比重为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。
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。
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。
Study on fermented milk ice cream processing of Siraitia grosvenorii (Swingle) C.Jeffrey;
罗汉果发酵乳冰淇淋的开发研究
Study on concentration variety of carbonyl compounds and organic acids in fermented milk;
发酵乳中羰基化合物和有机酸含量变化的研究
Analysis of aldehydes in fermented milk by spectrophotometry with NBTH;
酚试剂分光光度法测定发酵乳中乙醛含量的研究
Research on rice bran decomposition by amylase and its application in lactic acid fermentation;
米糠淀粉酶酶解及在乳酸发酵中的应用研究
Study on enzymatic hydrolysis using soybean straw and L-lactic acid fermentation;
大豆秸秆酶水解及L-乳酸发酵的研究
Studied on lactic acid fermentation with a strain lactobacillus sp. using steam explosion pretreatment lignocellulose material;
一株乳杆菌对蒸汽爆破处理纤维物料的乳酸发酵研究
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
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
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
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
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
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
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 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
Microbiological Study of Sufu-A Fermented Soybean Food;
大豆发酵食品—腐乳的微生物学研究
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
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
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
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
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 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
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
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
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
