通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。
This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.
以紫薯和脱脂乳粉为主要原料，制得一种新型的发酵紫薯酸奶。
Purple sweet potato and milk were used as the main materials to make a new kind of yoghurt.
应用推荐