以牛乳和螺旋藻粉为原料，制作无糖高蛋白搅拌型酸奶。
The stirred spirulina yoghurt mainly consists of fresh milk and spirulina powder blending with stabilizer and sweeteners.
特别是搅拌型酸奶，由于易贮运和工业化生产，值得大力推广。
Especially, the stir-type yoghurt is characterized, by ease storage, transport and mass-production. It is advisatic to devote major efforts to popularizing this kind of yoghurt.
为了解决搅拌型酸奶黏度问题，本文研究了凝固型和搅拌型酸奶黏度特性的差别。
In order to solve the viscosity property of stirred yogurt, the difference of viscosity property between the set yogurt and stirred yogurt was studied.
研究了海藻酸丙二醇酯(PGA)、果胶和变性淀粉作为复配稳定剂在搅拌型酸奶中的应用。
The application of different levels of propylene glycol alginate (PGA), pectin and denatured starch as the stabilizer blends in stirred yoghurt was studied in this paper.
结合H ACCP管理原则与搅拌型酸奶的生产工艺对生产中卫生指标的管理方法进行了探讨。
Combing HACCP managerial procedure with the production process of mix-sour milk, the author probes into the management procedure of hygienic target in production.
使用罗地亚MY900复合乳酸菌剂和CMC、黄原胶、变性淀粉、复合稳定剂，对搅拌型酸奶进行应用试验。
The experiment of Rhodia MY900 multiple lactics cultures and the CMC, Xanthan gum, Modified starch and mixed stabilizers in the stirred yogurt were studied.
通过对搅拌型苹果酸奶稳定性的研究，获得了重要的工艺参数和技术要点。
The important technological parameters and main points were obtained after the study of stability for stirred yogurt whit apple juice.
研究了枸杞浆的制取工艺，并以此为原料之一，研制保健型酸奶-搅拌型枸杞酸奶。
The processing technology of matrimony vine juice and healthy matrimony vine stirred yoghurt were studied.
目前市场上酸奶制品多以凝固型、搅拌型和添加各种果汁果酱等辅料的果味型为多。
Yogurt products currently on the market make more use of set-style, mixing a variety of fruit juices and add the fruit jam, such as accessories for multi-type.
目前市场上酸奶制品多以凝固型、搅拌型和添加各种果汁果酱等辅料的果味型为多。
Yogurt products currently on the market make more use of set-style, mixing a variety of fruit juices and add the fruit jam, such as accessories for multi-type.
应用推荐