利用石灰乳、氢氧化钠、硅酸钠等化学药剂按不同配制比例对豆粉进行改性,制备豆胶;
Sodium hydroxide, milk of lime, and sodium silicate with various proportions were used to modify soy flour-based adhesive.
风味上混合乳干酪的干酪味与牛乳干酪相似,并且还有特有的豆香味。
On the other hand , soy-cheese has more acceptable flavor than pure milk cheese.
复合配比中,CMC、黄原胶、瓜尔豆胶的配比为2:3:1时,乳的稳定性最好。
The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.
乳清浓缩蛋白和分离(从牛奶),自然和人工香草口味,瓜尔豆胶,醋磺内酯钾,三氯蔗糖,大豆卵磷脂。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
乳清浓缩蛋白和分离(从牛奶),自然和人工香草口味,瓜尔豆胶,醋磺内酯钾,三氯蔗糖,大豆卵磷脂。
Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.
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