草莓黄瓜
- 网络Strawberry cucumber;Cucumber Dices with Strawberry Sauce
草莓黄瓜-
提高搅拌型草莓酱、黄瓜汁复合酸奶稳定性研究
Study on the stability improvement of the stir strawberry jam and cucumber juice compound yoghurt
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通过控制草莓酱、黄瓜汁的添加量，经过二次均质，控制搅拌条件，添加搅拌型酸奶复合稳定剂，控制冷藏条件等措施，提高了搅拌型草莓酱、黄瓜汁复合酸奶的稳定性。
Through controlling the adding amount of the strawberry jam and cucumber juice , the condition of stirring , adding stirring type compound stabilizer of yoghurt , and controlling the condition of refrigeration , improved stability of the stirring type strawberry jam and the cucumber juice yoghurt .