目的了解广州市含乳饮料中部分常用食品添加剂使用的情况。
Objective To understand baseline conditions of use of some food additives in milk beverages in Guangzhou City.
产品涉及常温液奶、低温酸奶、含乳饮料、冰淇淋、雪糕、奶酪等，品种达1000多种；
We have more than 1000 kinds of products, including normal temperature fluid milk, low temperature yogurt, young drink, ice cream, cheese and so on.
利慧包装的产品已经成功应用于茶饮料、果汁、纯牛奶、含乳饮料、植物蛋白饮料等等行业。
The products of Leiwest Pak have been successfully applied in tea, fruit juice, pure milk, milk drinks, and vegetable protein drink industries and so on.
建立了用蛋白沉淀剂沉淀蛋白质后比色法快速测定奶粉和含乳饮料中游离l -羟脯氨酸的方法。
A method for rapid determination of free L-hydroxyproline (L-HYP) in milk powder and its milk drink by colorimetry method after protein precipitation was developed in this study.
建立了用蛋白沉淀剂沉淀蛋白质后比色法快速测定奶粉和含乳饮料中游离l -羟脯氨酸的方法。
A method for rapid determination of free L-Hydroxyproline (L-HYP) in milk powder and milk drink by colorimetry method after protein precipitation was developed in this study.
本文用氨基酸分析仪测定含乳饮料中游离甘氨酸含量，研究了样品预处理方法和仪器色谱分离条件。
The amino acid analysis direct system was used to test the free-glycin in dairy drinks, and the methods for sample pretreatment and chromatographic parameters were studied in this paper.
测得含乳饮料中游离甘氨酸的含量，与样品中蛋白质含量比较，从而对含乳饮料中是否违规添加甘氨酸进行分析。
The amino acid analysis direct system was used to test the free-glycin in the milk drinks and the dairy products, and the methods for sample pretreatment and chromatographic parameters were studied.
笔者对含乳饮料中游离氨基酸的含量的试验条件进行了研究，建立了紫外分光光度法测定游离氨基酸含量的测定方法。
This study of experiment condition to the free amino acid content in drink milk, the method of determining free amino acid in drink milk was established using ultraviolet spectrophotometry.
系统研究了不同盐类对调配型酸乳稳定性的影响，通过对样品稳定性的分析测试，得出了各种盐类及其相互复配对酸性含乳饮料稳定性影响的重要指标。
Different of salts on stability of mixed acid milk have studied in this paper, the test results provided a few key indications of influence the stability of mixed acid milk.
稳定性是提高含乳果汁饮料质量的关键性问题。
The problem of the stability is the key problem to improve the quality of the fruit juice drink containing milk.
稳定性是提高含乳果汁饮料质量的关键性问题。
The problem of the stability is the key problem to improve the quality of the fruit juice drink containing milk.
应用推荐