阐述了婴儿配方乳粉的配方设计原则。
本文阐述的实验。查明了干混法生产的婴儿配方乳粉，短期内出现脂肪氧化的原因，并提出有效的解决办法。
The test showed the reason of oxidation of milk fat in the dry-mixed infant. formula Thus, an effective measure has been presented.
通过正交实验和感官评价，得到低脂肪高纤维冰淇淋的最佳配方为：脱脂乳粉15%、红薯浆液45%、白砂糖10%。
Through orthogonal experiment and sense evaluation, the best formula was defined:low fat dried milk 15%, thick sweet potato liquid 45%, granulated sugar 10%.
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.
本文研究了以大豆、大米、玉米等植物产品为主要原料的三个代乳粉配方。
This paper discusses the formulas of three milk substitutes which contain mainly soybean, rice or cornflour.
方法三适用于婴幼儿配方食品和乳粉中蔗糖的测定。
Method of the 3 cane sugar in applying to infant recipe food and lacteal powder determine.
以新鲜牛乳、无糖豆粉、大豆浓缩蛋白粉和低聚糖为主要原料，研究开发低血糖指数豆乳粉，确定其生产工艺及产品配方，临床测定其血糖指数。
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
以新鲜牛乳、无糖豆粉、大豆浓缩蛋白粉和低聚糖为主要原料，研究开发低血糖指数豆乳粉，确定其生产工艺及产品配方，临床测定其血糖指数。
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
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