乳酸菌饮料

就影响乳酸菌饮料稳定性的因素及防止措施等加以论述。

The major factory affecting stability and of lactic acid bacteria beverage was studied .

研究表明，加入0.0015%的胰蛋白酶，在42℃下发酵6h的酸乳，制作的乳酸菌饮料多肽和游离氨基酸的含量较高；

The results showed that the fermentation temperature was 42 ℃ for 6 hours with trypsase 0.0015 % . The lactic acid bacteria beverage has lots of peptide and the free aminophenol .

乳酸菌饮料专用型CMC的应用

The Application of Sodium Carboxymethyl Cellulose ( CMC - Na ) in the Lactic Acid Beverage

2005国内乳酸菌饮料市场趋势分析

Tendency Analysis on the Domestic Market of Lactobacillus Beverage in 2005

乳酸菌饮料中乳酸菌微生物学检验技术的分析与探讨

Discussion on detection technology of lactic acid bacteria in fermented milk beverage

天然胡萝卜素乳酸菌饮料的研制

The Research on the Lactic Bacteria Drink Containing Natural Carotene

果味型麦芽汁乳酸菌饮料的研制

Development of wort beverage fermented by lactic acid bacteria with fruit flavor

活性乳酸菌饮料对人体肠道菌群影响的研究

Influence of active Lactobacillus beverage on intestinal flora of human

保健型果味乳酸菌饮料的研制

The Development of Health Care Fruit Flavor Lactobacillus Beverage

乳酸菌饮料中污染菌群的分析和控制

Analyzing and Controlling of Contaminated Flora in Lactic Beverage

养乐多风味乳酸菌饮料生产工艺的探讨

Discuss on the technology of yakult flavored lactobacillus drink

冷藏温度下乳酸菌饮料中乳酸菌失活模型的构建

Establishment of inactivation model for active lactobacillus numbers of beverages under cold temperature

45份活性乳酸菌饮料微生物指标检测结果的分析

Analyze the results fo 45 shares competence lactobacillus beverages

乳酸菌饮料常见的质量问题及控制措施

Common quality problem and control of yoghurt drinking

结论活性乳酸菌饮料具有调节人体肠道菌群、改善肠道内环境的作用。

Conclusion Active lactobacillus beverage can regulate and improve the intestinal flora of human .

稳定性是乳酸菌饮料生产和储存过程中经常遇到的问题。

The stability is the key problem in preparation and storage of lactobacillus drink .

乳酸菌饮料稳定性研究

Study on the stability of the lactobacillus drink

甘薯活性乳酸菌饮料的研制

Development of lactic acid fermented sweet potato beverage

试述乳酸菌饮料品质的影响因素

On factors influencing quality of Lactobacillus beverages

酸奶、乳酸菌饮料风味及其部分理化特性的研究

Studies on the Physical and Chemical Characteristics and the Flavor of Yogurt and Lactobacillus Beverages

响应面法优化活性乳酸菌饮料乳化稳定剂配方

Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage

本文研究了保健型果味乳酸菌饮料的加工方法。

This text studied processing technology about a health care type of fruit flavor lactobacillus beverage .

胡萝卜汁乳酸菌饮料的加工工艺

Processing of carrot juice-Lactobacillus fermented beverage

研究了双蛋白活性乳酸菌饮料的生产配方及制备工艺。

The recipe and preparation parameters of active Lactobacillus drink with double proteins were studied in the paper .

大豆乳酸菌饮料的研究

Lactic Acid Bacteria Drink of using Soybeans as Materials Study on the stability of Lactic acid bacteria drink

乳酸菌饮料常常不能保持均匀的稳定状态，易分层和沉淀。

Lactic acid fungus beverage can keep even stable state often , easy to divide into layer and precipitate .

主要从乳酸菌饮料的生产工艺要求出发，对乳酸菌饮料品质产生影响的一些主要因素进行了探讨。

Based on the requirement of the processing technology for Lactobacillus beverages , some major factors influencing their quality were discussed .

本文对乳酸菌饮料中乳酸菌的检验进行不确定度的评定。

The uncertainty of lactic acid bacteria measurement in yoghurt beverage was evaluated by analysis of the measurement procedure with suitable evaluation methods .

本研究以大豆为原料，用物理和发酵方法生产大豆乳酸菌饮料。

This paper introduces a method in which a Lactic acid bacteria drink is produced with soybeans as materials physical change and fermentation .

本文从配方和制备工艺入手，对影响乳酸菌饮料稳定性的一些主要因素进行了研究探讨，提出了解决乳酸菌饮料稳定性的有效方法。

The formula , technology and effects of some factors which influence on stability of lactobacillus drink were discussed , the effective processing to improve its stability were proposed .