研究了耐氧性双歧杆菌牛乳发酵的最佳条件。
The optimum conditions of milk fermentation using oxygen-resistant Bifidobacterium are investigated.
以牛乳为原料进行发酵，并添加花粉多糖研制多糖酸奶。
Milk was used as material for fermentation and pollen polysaccharide was added into to produce yoghourt.
以南瓜、牛乳为原料，进行乳酸发酵而制得的一种发酵保健饮料。
The article introduced a fermented healthcare beverage made of pumpkin and milk through the fermentation of lactic acid.
本文以鲜牛乳、南瓜粉为主要原料，辅以一定的辅料，进行乳酸发酵，采用正交试验设计选择最佳配方。
Using pumpkin powder as main material to be fermented with latic acid bateria, the optimum processing technique was determined by orthogonal experiment.
结果表明：乳酸发酵速度与牛乳的加入量有关；
The results show that the lactic fermentation relate to the quantity of milk added.
以红薯浆、鲜牛乳为原料，发酵制得营养丰富、口味独特的红薯酸牛奶。
The mixture of sweet potato liquid and fresh milk was fermented to yoghurt with rich nutrition and nice taste.
统酸奶以牛乳为原料，经乳酸菌发酵制得，产品质量受原料、工艺、贮藏等多种因素影响。 本文以酸奶最新研究成果依据，总结了酸奶的 研究现状和发展趋势。
Milk as raw material in traditional yogurt, that is obtained by lactic acid fermentation, product quality is influenced by a variety of factors such as raw materials, process, storage.
目的研究用自然发酵酸乳清和柠檬酸作凝乳剂制作牛乳饼的化学组成及质构。
Objective To study the chemical composition and texture of cows 'milk cakes made with natural fermented acid whey and citric acid as milk coagulant, respectively.
以野生刺梨汁、牛乳为原料，经乳酸发酵后生产出一种野生刺梨酸奶。
As raw materials with pear juice of wild thorn and milk, we have produced a kind of wild thorn pear yogurt after fermented with lactic acid.
以鲜牛乳、苹果汁为主要原料，以混合乳酸菌为发酵剂，采用单因素和正交试验，以产品风味和沉淀率为指标，对果汁酸奶的果汁添加量及稳定性进行研究。
The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
采用嗜酸乳杆菌进行单一果蔬汁及果蔬牛乳混合汁发酵制作果蔬发酵饮料。
This article studies the growth and survival pattern of Lactobacillus acidophilus in fruit and vegetable fermented beverage.
本实验以苹果、蛋黄和牛乳为主要原料，研制出一种营养丰富、均衡、有蛋黄风味的乳酸发酵饮料。
Using apple, egg-yolk and milk as the main raw material, developed a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of egg yolk.
以南瓜浆、牛乳为原料，通过乳酸菌发酵，研制一种发酵保健食品。
Pumpkin juice and milk as the main materials were fermented by Lactobacillus to give a low-sugar healthcare yoghurt.
以南瓜浆、牛乳为原料，通过乳酸菌发酵，研制一种发酵保健食品。
Pumpkin juice and milk as the main materials were fermented by Lactobacillus to give a low-sugar healthcare yoghurt.
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