酸奶是一种酸甜口味的牛奶饮品,是以牛奶为原料,经过巴氏杀菌后再向牛奶中添加有益菌(发酵剂),经发酵后,再冷却灌装的一种牛奶制品。市场上酸奶制品多以凝固型、搅拌型和添加各种果汁果酱等辅料的果味型为多。
技术文摘 关键词:酸奶,抗后酸化,诱变育种,原生质体融合 [gap=664]Key words:yoghurt;anti-postacidification;mutation;protoplast fusion
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Ps‧材料中所用的酸奶(Buttermilk),是牛奶制成牛油之后剩馀的液体,由于Buttermilk带有酸性,在制作面包时添加小苏打就会产生发酵作用。我是这样理解的。
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中国最大的综合性文献数据库 -维普资讯 关键词: 南瓜 酸奶 稳定剂[gap=634]Key words: pumpkin; sour milk; stabilizer
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oThe study on the growth of lactic acid bacteria, conductivity, pH and the relation between conductivity and pH during yoghurt fermentation was conducted.
本文研究了酸奶发酵过程中乳酸菌双菌的生长规律,酸奶电导率变化和pH值下降曲线以及二者间的关系。
参考来源 - 酸奶发酵过程中物理性质和乳酸菌生长规律研究Objective To study the processing technology of peanut yogurt.
目的探索花生酸奶的生产工艺。
参考来源 - 花生酸奶的生产工艺研究—《食品与药品·A版》—2008年第3期—龙源期刊网ChapterⅡ:This chapter describes an approach to determine melamine in liquid milk, yoghourt, whole milk powder, fish feed, and fish at residue levels using capillary zone electrophoresis with diode array detection for the first time.
第二章:利用毛细管区带电泳-二极管阵列检测法检测了牛奶、酸奶、全脂奶粉、鱼饲料和鱼肉中的三聚氰胺。
参考来源 - 检测食品中痕量营养物、非法添加剂及农药残留物的高灵敏毛细管电泳法When milk was enriched with SMP to the level of 2.7% protein, the yogurt had the best sensory quality. While when WPC-80 was used, the optimum level of protein is 3.5%.
SMP强化蛋白质含量至2.7%时,酸奶的感官品质最好;WPC-80则在3.5%时,酸奶的感官品质最好。
参考来源 - 蛋白质强化对搅拌型酸奶品质特性的影响The above results show that NIRS is applicable to assess the textural properties of goat yoghurt with good accuracy. However, further studies on statistical modeling need to be done for improving prediction precision.
结果表明:NIRS 适合评价羊酸奶的质构特性,具有一定的准确性与预测能力,但是建模方法值得进一步研究以提高预测的精度。
参考来源 - 羊酸奶质构特性的近红外光谱定量分析·2,447,543篇论文数据,部分数据来源于NoteExpress
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