通过试验对玉米膳食纤维酸奶的配方进行优化，对产品质量作出评价。
The formula of corn dietary fiber yoghurt is optimized by experiments. The quality of product is evaluated.
当玉米膳食纤维的添加量为5%以上时，玉米膳食纤维具有明显的降脂效果。
The blood lipid depressing effect of adding corn dietary fibre above 5% is obvious.
以玉米皮为原料提取膳食纤维并与脱脂乳混合，接入乳酸菌发酵。
The dietary fiber extracted from corn husk was mixed with skimmed milk, and fermented by lactobacillus.
介绍了以麦麸、豆渣、玉米芯、椰子渣、蔗渣为原料制备膳食纤维技术及其生理功能。
Preparation techniques and physiological actions of the dietary fibers from wheat bran, bean residue, corncob, cocoanut residue, bagasse are introduced.
介绍了以麦麸、豆渣、玉米芯、椰子渣、蔗渣为原料制备膳食纤维技术及其生理功能。
Preparation techniques and physiological actions of the dietary fibers from wheat bran, beau residue, corncob, cocoanut residue, bagasse are introduced.
玉米芯膳食纤维成本低廉、工艺简便、风味独特，具有巨大的市场潜力和优势。
The corncob dietary fiber cost inexpensive, the craft simple, the flavor is unique, has the giant market potential and the superiority.
采用蛋白酶和淀粉酶结合水解制备玉米皮膳食纤维，研究确立了玉米皮膳食纤维的双酶法制备工艺，进一步探讨了食品体系对玉米皮膳食纤维持水力的影响。
Proteinase and amylase were employed to produce the corn bran dietary fiber. The optimum technic was established and the character of dietary fiber in food system was discussed.
采用蛋白酶和淀粉酶结合水解制备玉米皮膳食纤维，研究确立了玉米皮膳食纤维的双酶法制备工艺，进一步探讨了食品体系对玉米皮膳食纤维持水力的影响。
Proteinase and amylase were employed to produce the corn bran dietary fiber. The optimum technic was established and the character of dietary fiber in food system was discussed.
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