1) whisk yoghourt
搅拌酸奶
1.
The ratio of fermentation bacilus and coccus was 1∶ 4, complex stabilizer was chose, ingredient was optimized by orthogonal design, the whisk yoghourt was produced by normal process, which could instead of yoghourt from sugar.
将罗汉果经过适当破碎后采用微波法和70℃热水二次浸提得原液;发酵乳酸菌杆与球菌比例为1∶4(体积比);选用合适的增稠、增黏的复合稳定剂;对配料比例作正交优化;基本按常规操作生产,可取代蔗糖制得搅拌酸奶。
2) stirred yoghurt
搅拌型酸奶
1.
Influence of whey protein concentrate on stirred yoghurt quality;
乳清浓缩蛋白对搅拌型酸奶品质特性影响的研究
2.
Studies on the changes of viscosity during the manufacturing of stirred yoghurt;
搅拌型酸奶生产过程中粘度变化的研究
3.
Application of stabilizer blends in stirred yoghurt production
复配稳定剂在搅拌型酸奶加工中的应用研究
3) stirring skim yogurt
搅拌型酸奶
1.
Effect of fat replacer on the rheology of stirring skim yogurt;
脂肪替代品对脱脂搅拌型酸奶流变性的影响
4) stirring yoghurt
搅拌型酸奶
1.
The research on denatured starch for increasing viscosity of stirring yoghurt;
变性淀粉对搅拌型酸奶增稠作用的研究
5) Stirred yogurt
搅拌型酸奶
1.
This study mainly investigated on the popular stirred yogurt on market,having a preliminary research on the rheological properties and texture profile analysis of stirred yogurt.
以市场上流行的6种搅拌型酸奶为研究对象,对其流变学特性及质构特性进行了初步的研究。
2.
The method of inhibiting postacidification of stirred yogurt were investigated.
文中针对搅拌型酸奶成熟后在贮存、运输、销售、食用前出现的后酸化现象(postacidification)文中进行了初步研究。
6) disturbing yoghourt
搅拌型酸牛奶
1.
Often quality problems and control for disturbing yoghourt;
搅拌型酸牛奶常见质量问题及控制
补充资料：搅拌型酸奶工艺流程
搅拌型酸奶工艺流程
其他原料 发酵剂 果料（香精）
↓ ↓ ↓
原料鲜乳→净化→标准化→配料→浓缩→过滤→预热→均质→杀菌→冷却→接种→发酵→凝乳破碎→冷却→灌装→成品
↑ ↑
蔗糖 容器
其他原料 发酵剂 果料（香精）
↓ ↓ ↓
原料鲜乳→净化→标准化→配料→浓缩→过滤→预热→均质→杀菌→冷却→接种→发酵→凝乳破碎→冷却→灌装→成品
↑ ↑
蔗糖 容器
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条