花生乳的粘度与稳定性无正比关系。
There are no proportional relation between the viscosity and the stability .
通过正交试验对富硒黑花生乳的加工工艺进行了研究。
The processing technology of black peanut emulsion rich in selenium was studied with orthogonal tests.
研究表明，花生乳的HLB值是影响稳定的主要因素。
The results of the test indicated that HLB of peanutmilk was the major factor of peanutmilk stability.
研究了不同提取工艺对花生乳物理、化学及感官特性的影响。
The influence of processing conditions on chemical, physical and sensory characteristics of aqueous extracts of peanuts (peanut milk) was investigated.
以枸杞和花生为原料，设计枸杞花生乳的最佳配方和最佳组合。
With medlar and peanut as the major materials, the optimum formula of a medlar-peanut milk drink was designed.
以花生和沙棘汁为主要原料，研究了保健型沙棘花生乳的制作工艺。
Sea buckthorns juice and peanut are used as the main raw material. The processing technology of Sea buckthorns milk was studied.
用花生饼作原料生产花生乳的关键问题是如何提高蛋白质提取率及保持乳浊液的稳定性。
The key point of making peanut milk from the peanut cake is how to raise the extraction rate of peanut protein and to keep the stability of the emulsion.
探讨了以烘烤花生仁、牛奶、蜂蜜为主要原料，经调配后制成具有特别风味的花生乳饮料。
This paper discusses that made peanut milk drinks that has a special flavor as bake peanut, milk and honey as main raw materials.
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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