以蚂蚁蛋白、鲜牛奶为主要原料，采用保加利亚乳杆菌和嗜热链球菌作发酵剂，运用正交试验设计，对蚂蚁蛋白提取和凝固型酸奶加工工艺进行试验研究。
Extraction of ant protein and the process of set yogurt were studied, with ant protein and fresh milk as the main material, L.
研究以灵芝深层发酵滤液为主要原料，生产风味型酸奶的最适配方。
The optimum formula for the preparation of flavoured yoghurt from the submerged culture filtrate of Ganoderma lucidum as the major material was studied.
研制了一种新型酸奶饮品——发酵型小米奶，并对其生产工艺进行了研究。
A new yoghurt drink-fermented millet yoghurt was studied and produced, and the technology investigated.
研制了一种新型酸奶饮品——发酵型小米奶，并对其生产工艺进行了研究。
A new yoghurt drink-fermented millet yoghurt was studied and produced, and the technology investigated.
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