通过与传统发酵法作比较，探索两种酢辣椒中微生物数量的变化关系，为酢辣椒的大规模工业自动化生产提供理论参考。
Compared with traditional ferment methods, the change of the amount of microorganism provides the theoretic basis to develop cosmically industrialized autoimmunization produce.
方法：利用反相高效色谱法同时检测饮料、酱菜以及发酵性豆制品中5种添加剂含量。
Methods: the high-effect chromatography making use of opposition checks drink pickle at the same time and the bean product fermenting was used for determining by 5 kinds of additives contents.
挤压法和乳化法是适用于发酵乳制品中益生菌包囊的两种技术。
There are two techniques, namely extrusion and emulsion to encapsulate the probiotic for fermented dairy products.
挤压法和乳化法是适用于发酵乳制品中益生菌包囊的两种技术。
There are two techniques, namely extrusion and emulsion to encapsulate the probiotic for fermented dairy products.
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