以芝麻、大豆为原料，研制芝麻大豆混合发酵酸奶。
In this paper, mixed fermented yoghurt is prepared with major materials of sesame and soybean.
研究了不同添加量的酪蛋白水解物对低脂发酵酸奶的发酵速度、储存稳定性和质构特性的影响。
This paper mainly studied effects of different casein-hydrolysates(CH)concentration on fermentation rate, storage stability and texture properties of low-fat yoghurt.
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.
该文对中国目前植物性原料酸奶发酵工艺最新研究进展进行了综述。
This paper summarizes the latest research of fermenting process of yoghourt with plant raw material in China.
像酸奶和发酵食品之类，自然含有所谓的益生菌。
Foods like yogurt and fermented foods naturally contain bacteria called probiotics.
所有自然发酵的产品都是好的：生活酸奶，酸菜，天然醋等。
All naturally fermented products are good: live yogurt, sauerkraut, natural vinegar, etc.
乳制品：虽然发酵乳和一些酸奶是可以接受的，乳制品对身体可谓坏处多多。
Dairy: While kefir and some yogurts are acceptable, dairy is hard on the body.
牛奶店夸耀着种类丰富的奶制品—牛奶，酸乳酒，嗜酸奶，发酵烘培牛奶，酸奶油。
Dairy stores could boast of the rich range of dairy products – milk, kefir, sour acidophilus milk, ryazhenka (fermented baked milk), sour cream.
酸奶是含有活性菌的乳酸菌发酵奶，这些活性菌能够帮助我们的肠道运动，增加我们的免疫力。
Yogurt is bacterial fermented milk with live active cultures. Those live active cultures are the good bacteria that increase the beneficial bacteria in our digestive tract and help boost immunity.
发酵食品，如酸奶、酸乳酒，可以帮助增加有益菌来调整你的身体机能。
Fermented foods, such as yogurt or kefir, can help provide the boost of good bacteria needed to rebalance your system.
当在1993年Wimm-Bill-Dann开始在俄罗斯销售酸奶酪时，当地报纸怀疑它是否是甜的克菲尔发酵剂或者常温冰淇淋。
When Wimm-Bill-Dann started selling yogurt in Russia in 1993, local newspapers wondered whether it was sweet kefir or warm ice-cream.
酸奶；消化道是最大的免疫组织所在器官之一，摄入酸奶等天然发酵食品中含有的益生菌和益生素，可以防止致病细菌的侵入。
Yogurt; The digestive tract is one of your biggest immune organs, so keep disease-causing germs out with probiotics and prebiotics, found in naturally fermented foods like yogurt.
从原料的选择、发酵剂的制备以及加工方法等方面介绍了酸奶的一种实用生产技术。
This Paper introduces a practical processing technique from some aspects including the raw materials choice, fermentation microorganisms preparation and processing method etc.
老酸奶尝起来口感清凉，回味却有一丝酸酸的味道，原因在于老酸奶是一种经过发酵的牛奶。
The first taste is fresh and cool, but the aftertaste is sour, as it is a fermented drink.
目的从酸奶中分离乳酸菌并对其发酵性能进行研究。
Objective to separate lactic acid bacteria from yogurt and to study its fermentation performance.
介绍了酸奶发酵过程中，乳酸菌代谢乳糖的机理，及发生的各种生理生化反应。
The paper introduces the mechanisms that lactic acid bacteria can ferment lactose into lactic acid during manufacture and storage of yogurt.
由于泡菜是经过发酵制得的，它还含有许多对人体有益的微生物，所以泡菜是酸奶以外的另一种富含益生菌的食品。
Since kimchi is fermented it contains plentiful friendly bacterial strains, so it's a good alternative to dairy-based probiotics like yogurt.
以人参果和全脂奶粉为原料，发酵产生益生菌人参果酸奶，得到一种新型的凝固性酸乳蛋白食品。
A set probiotic ginseng fruit yogurt was prepared from ginseng fruit and full-cream milk powder by fermentation.
母发酵剂的活性以及产酸性能是酸奶生产菌种保存与扩培的根本条件。
The activity and acid - producing ability of mother culture are the main conditions of culture preservation and transfers of yoghurt production.
研究了发酵时间、乳酸菌配比等对大豆酸奶的质构性能影响，并进行机理探讨。
It is studied in this paper that the ferment time, dry material concentration, and so on, affect the texture properties of soy-milk yogurt, and the mechanism is also made.
为了进行萝卜汁乳酸发酵，从泡菜汁、酸奶及其它样品中，用MRS和BCP培养基进行乳酸菌稀释平板和划线分离。
In order to ferment radish juice, lactic bacteria is isolated with the method of serial dilutions and plate streaking in MRS and BCP medium, from yogurt, sour vegetable juice and other samples.
在实验中采用乳清粉代替部分奶粉生产大豆酸奶，对大豆酸奶发酵过程中的相关参数及感官性质进行了比较。
In the experiment of producing soy-milk yogurt, we compare the correlation and sensory character during the fermenting process of soy-milk yogurt using whey instead part of milk powder.
该酸奶具有良好的凝乳状态及发酵风味，具有浓郁的芝麻香味，无豆腥味。
The yoghurt have good texture and fermented flavor, and rich aroma of sesame, no soybean pungent taste.
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.
对酸奶制作中甾醇乙酸酯和蔗糖添加量、酸奶发酵条件进行了研究。
This study examined the effect of the addition of phytosterol acetate and sucrose on the fermentation of yogurt.
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.
研究了具有不同粘度、风味和保健功能的新型酸奶发酵剂。
New type starters of health-promoting yogurt with various viscosity and flavor were studied in this paper.
本研究以花生为原料，对花生蛋白提取、花生乳调配、酸奶发酵剂等工艺进行探讨，研制出营养丰富、口感良好的发酵花生酸奶。
This experiment studied extracting peanut protein, processing of peanut milk and manufacturing Yoghurt cultures. The fermented peanut milk drink is good nutrition and tasty flavour.
本研究以花生为原料，对花生蛋白提取、花生乳调配、酸奶发酵剂等工艺进行探讨，研制出营养丰富、口感良好的发酵花生酸奶。
This experiment studied extracting peanut protein, processing of peanut milk and manufacturing Yoghurt cultures. The fermented peanut milk drink is good nutrition and tasty flavour.
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