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The manufacturing technology of fermented nutrient rice milk and the influenced ingredient of stability were studied in this paper.
本文对发酵型营养米乳的生产工艺,影响产品稳定性的因素进行了系统的研究。
The paper discussed the research of health soy sauce with peculiar flavor, using mother-of-thyme (Thymus serpyllum ) as a ingredient, and applying low-salt solid-state fermentation technology.
该文论述了以百里香为配料,采用低盐固态发酵技术研制成一种风味独特的保健酱油。
The technology for the production of isomerized sugar, the use of the ingredient in the beverage industry in foreign countries and its prospects in China are described in the article.
介绍了异构化液糖的制造工艺,国外饮料业中对异构化液糖的使用,及异构化液糖在我国的发展前景。
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