研究了热风干燥对接种乳酸菌发酵后芥菜特性的影响。
The impact of hot air drying on the mustard vaccinated lactic bacteria was studied.
本发明公开了一种乳酸菌发酵胡萝卜的制备工艺及其产品。
The present invention discloses a technics for preparing lactobacillus ferment carrot and its products.
对大豆芝麻乳酸菌发酵饮料的配方和生产工艺进行了实验研究。
In this paper, the formulation and process of Lactobacillus fermented beverage from soybean and sesame were studied.
以红枣为原料，用经驯化的乳酸菌发酵制成红枣乳酸发酵饮料。
Red date was used as raw material in lactic acid bacteria fermentation research.
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.
以南瓜浆、牛乳为原料，通过乳酸菌发酵，研制一种发酵保健食品。
Pumpkin juice and milk as the main materials were fermented by Lactobacillus to give a low-sugar healthcare yoghurt.
以绿豆为原料制成绿豆乳，并添加乳酸菌发酵制作绿豆乳发酵饮料。
The article studies the way that produces the mungbean milk using mungbean, and produces the ferment drink by adding the bacterium lactate in mungbean milk.
以玉米、牛奶为原料，经乳酸菌发酵，研制出了新型的营养保健饮料。
New nutritious health drink is made of milk and maize fermented by lactic acid bacteria.
以啤酒糟为原料提取可溶性膳食纤维与脱脂乳混合，接入乳酸菌发酵。
The soluble dietary fiber isolated from brewer's spent grains was mixed with skimmed milk, and fermented by lactobacillus.
感官评定结果表明：乳酸菌发酵米粉比未发酵样品筋道、柔韧、滑爽。
The results of sensory evaluation showed that the rice noodles fermented by lactic acid bacteria were smoother, softer and tougher than control.
发酵乳，它是以乳或乳制品为主要原料，通过接种乳酸菌发酵后而制成。
The fermented milk was made of milk or dairy products by inoculating lactobacillus.
所以研究乳酸菌发酵中药对于开发新型合生元饲料添加剂具有重要意义。
So the study of TCM fermentation by lactobacillus in order to develop new synbiotics had significance.
总结了浓缩乳酸菌发酵的应用及研究概况，并对不同的加工方法加以分析。
The application and research of concentrated lactic acid bacteria starter culture were summarized, with the analysis for different processing methods.
以营养丰富的厨房垃圾为原料，通过接种乳酸菌发酵，得到了乳酸含量为31。
The kitchen garbage was sterilized and inoculated with lactic acid bacteria, and after 3 ~ 4 days of fermentation the lactic acid in the fermentation broth containing 31.
以早籼稻为原料，利用乳酸菌发酵，探讨纯种微生物发酵对米粉的口感和物性的影响。
This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria.
把细菌纤维素添加到鲜奶中进行发酵，采用正交实验设计确定乳酸菌发酵的最佳条件。
Adding bacterial cellulose to fresh milk to ferment, the optimum fermented condition was studied by orthogonal experiment.
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.
以松仁为主要原料进行乳酸菌发酵，研制出一种营养丰富、均衡、有松仁风味的乳酸菌饮料。
Using pine nut as the main raw material, developed a kind of lactobacillus beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of pine nut.
该试验通过乳酸菌发酵麦芽汁，再同果汁进行调配，研制出一种不同于啤酒的全新麦芽汁饮料。
A novel wort beverage was developed through lactic acid bacteria fermentation and then mixture with pineapple juice.
第三阶段：乳酸菌发酵：乳酸菌发酵阶段乳酸在反応作用下产生益生菌，这个阶段也叫熟成作用。
Third stage: lactobacillus fermentation: lactic acid will produces probiotics under the effect of Nicholas Reaction, this stage is also called Ripening.
以大豆为主要原料，经磨浆、加入驯化后的乳酸菌发酵成熟后进行调配，制成乳酸发酵豆乳饮料。
With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend.
研制了以脱脂麦胚为主要原料，辅以薏米、奶粉、蔗糖，经乳酸菌发酵后配制的一类营养型饮料。
We have prepared a new kind of dietetic beverage with acidophilus bacteria by using defat wheat germ, sugar, milk and the seed of Job's tears.
综述了乳酸菌发酵蔬菜汁的风味形成机理、发酵后的风味变化以及影响乳酸菌发酵呈味的一些因素。
The article summarize flavor developing effect of Lactic Acid Bacteria fermenting vegetable juice, flavor changes after being fermented and some factors which affect LAB's fermenting.
本发明为胡萝卜加工利用提供一个新工艺，为乳酸菌发酵食品、饮料增加新品种，易于产业化生产。
The present invention uses a new technics for carrot processing, adds new breed for lactobacillus ferment food as well as drink, and is easy to produce with industrialization.
以黑颗小麦和大麦芽为原料，经酵母和乳酸菌发酵生产格瓦斯饮料，该产品营养丰富、香气浓郁、味道醇厚。
Kbac drinks were produced from black-grain wheat and barley malt by fermentation with yeast and Lactobacillus. The products were characterized by abundant nutrients, pleasant smell and nice taste.
介绍了以柿子汁为原料制备乳酸菌发酵饮料的工艺流程，并对原材料和发酵产品的一些营养指标进行了测量。
Methods to prepare persimmon juice through lactic acid fermentation were introduced in this paper. The content of acid, reduce sugar, fat and vitamin C in raw material and production were detected.
将其添加到新鲜牛奶中进行乳酸菌发酵，采用正交实验设计确定乳酸菌的最佳发酵条件，研制出细菌纤维素酸奶。
After bacterial cellulose was added to fresh milk to ferment, the optimum fermented condition was studied by orthogonal experiment.
本研究以海带为主要原料，采用乳酸菌发酵生产富含海带多糖的饮料，探讨了海带的酶解条件以及各因素对粗海带多糖提取量的影响。
In this study, kelp was used as the main raw material for producing fermented beverage enriched high-concentration laminaria-polysaccharide by lactic acid bacteria fermentation.
在研究中确定了发酵红枣酒花饮料的最佳工艺条件，对乳酸菌发酵红枣酒花饮料的稳定性和工序中影响制品的其他因素进行了分析探讨。
The optimum conditions of process were found out, the stability of lactic acid beverage of red jujube and hops were analyzed, also other factors impacting the product.
统酸奶以牛乳为原料，经乳酸菌发酵制得，产品质量受原料、工艺、贮藏等多种因素影响。 本文以酸奶最新研究成果依据，总结了酸奶的 研究现状和发展趋势。
Milk as raw material in traditional yogurt, that is obtained by lactic acid fermentation, product quality is influenced by a variety of factors such as raw materials, process, storage.
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