First pour the fermented milk into it.
先把发酵的牛奶装到里面煮沸。
The product is green. It has soft fermented milk and spirulina taste.
产品呈嫩绿色，具有柔和的酸奶和螺旋藻混合的香气。
First pour the fermented milk into it. Then boil it on fire to distill it.
先把发酵的牛奶装到里面煮沸。让它变成蒸汽。
Fermented milk was mixed with cereals and juice to make a Lactobacillus beverage.
以发酵酸乳为主要原料，复配谷物和果汁制作乳酸菌饮料。
The fermented milk was made of milk or dairy products by inoculating lactobacillus.
发酵乳，它是以乳或乳制品为主要原料，通过接种乳酸菌发酵后而制成。
In this experiment, the ultrafiltration technology of ACE inhibitory peptides derived from fermented milk was studied.
本实验采用超滤法分离发酵乳中的ACE抑制肽，研究了超滤工艺的主要技术参数。
In this paper, the production process of double-protein fermented milk is described, and the factors affecting its stability discussed.
详细介绍了双蛋白发酵乳的生产工艺，并讨论了影响其稳定性的因素。
Important technological parameters and main points were obtained from the study conducted on the stability of fermented milk of black soybean and haw.
通过对黑豆山楂发酵乳稳定性的研究，获得了重要的工艺参数和技术要点。
The effects of the factors such as stabilizer blends, fermented milk and processing on the quality of FMIC and the vitality of Lactic acid bacteria are inquired.
本文重点研究发酵乳冰淇淋的配方及工艺条件，探讨了发酵乳的加量、不同复合添加剂及工艺过程对冰淇淋质量及乳酸菌活力的影响。
The invention relates to fermented milk and a method for producing the same, in particular to fermented milk containing yeast polypeptides and a method for producing the same.
本发明是关于一种酸奶及其生产方法，具体是一种含有酵母多肽的酸奶及其生产方法。
Vrum and fermented milk curd are two traditional dairy products of district in Inner Mongolia. This paper reports the processing procedures of the vrum and fermented milk curd.
奶皮子和奶豆腐是蒙古族地区的两种传统乳制品，研究了奶皮子和奶豆腐的加工工艺，并分析其营养成分。
This paper reports the processing procedures and nutrition analysis of the wrum and fermented milk curd. There can be the basis for further developing of traditional dairy products.
研究了奶皮子和奶豆腐的加工工艺，并对两种制品的营养成分进行分析，为进一步研制开发民族乳制品提供一定的理论依据。
In this experiment, Lactobacillus acidophilus-fermented milk, Bifidobacterium-fermented milk and common flavoured yogurt were mixed to give a compounded Bifidobacterium milk beverage.
以发酵生产的嗜酸乳杆菌发酵乳、双歧杆菌发酵乳、增香普通酸乳为原料，通过复配得到一种双歧益生菌饮料。
This study investigated fresh milk, fermented milk and milk powder, show that the transmission of light, oxygen gas, water vapor are the main factors influencing quality of dairy products.
通过对鲜乳、发酵乳和乳粉三大类进行介绍，说明光照和氧气、水蒸气的渗透是乳品品质的主要影响因素。
To produce fermented milk that can inhibit the activity of angiotensin converting enzyme(ACE), then the angiotensin converting enzyme inhibitor(ACEI) can be purified from the fermented milk.
用瑞士乳杆菌生产具有抑制血管紧张素转换酶（ACE）活性的发酵乳并从其中分离血管紧张素转换酶抑制剂（ACEI）。
Yogurt is bacterial fermented milk with live active cultures. Those live active cultures are the good bacteria that increase the beneficial bacteria in our digestive tract and help boost immunity.
酸奶是含有活性菌的乳酸菌发酵奶，这些活性菌能够帮助我们的肠道运动，增加我们的免疫力。
Armenians in my neighborhood when I was growing up used to make their own yogurt, which is essentially milk fermented with certain bacteria.
每当我起床时，我家附近的亚美尼亚人总是在制作他们的优酪乳，其实优酪乳就是含有有益菌的发酵牛奶。
Dairy stores could boast of the rich range of dairy products – milk, kefir, sour acidophilus milk, ryazhenka (fermented baked milk), sour cream.
牛奶店夸耀着种类丰富的奶制品—牛奶，酸乳酒，嗜酸奶，发酵烘培牛奶，酸奶油。
During spring and summer, the most popular drink is "Airag", fermented horse milk. The Russians call it "Koumiss".
在春天和夏天，最流行的饮料叫艾日格(airag)，这是一种发酵的马奶，俄国人称之为酸马奶。
Bacteria contained in fermented-milk products appeared to be effective in restoring populations of the beneficial bacteria after such a catastrophe.
在这场劫难过后，含在发酵奶产品中的细菌似乎能有效地恢复那些有益的细菌的数量。
Bacteria contained in fermented-milk products appeared to be effective in restoring populations of the beneficial bacteria after such a catastrophe.
在这场劫难过后，发酵奶产品中的细菌似乎能有效地恢复那些有益的细菌的数量。
Kumyss is made in and from sour and fermented mare's milk.
库米斯是苏联和土尔其从酸的个发酵的母马乳制作的。
The dietary fiber extracted from corn husk was mixed with skimmed milk, and fermented by lactobacillus.
以玉米皮为原料提取膳食纤维并与脱脂乳混合，接入乳酸菌发酵。
The influences of added kinds of food strengtheners on the quality of fermented soybean milk were compared.
对比研究了几种食品强化剂对发酵豆乳质量的影响。
The technology of walnut milk beverage (lactic fermented) was studied.
研究了发酵型核桃乳饮料的生产工艺。
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。
After bacterial cellulose was added to fresh milk to ferment, the optimum fermented condition was studied by orthogonal experiment.
将其添加到新鲜牛奶中进行乳酸菌发酵，采用正交实验设计确定乳酸菌的最佳发酵条件，研制出细菌纤维素酸奶。
This experiment studied extracting peanut protein, processing of peanut milk and manufacturing Yoghurt cultures. The fermented peanut milk drink is good nutrition and tasty flavour.
本研究以花生为原料，对花生蛋白提取、花生乳调配、酸奶发酵剂等工艺进行探讨，研制出营养丰富、口感良好的发酵花生酸奶。
Streptococcus thermophilus and Lactobacillus bulgaricus fermented in skim milk were analyzed by high performance ion-exchange chromatograph.
应用高效离子交换色谱对脱脂乳发酵体系中的嗜热链球菌和保加利亚乳杆菌进行色谱表征。
Our low fat sour cream (25%), is made using fresh local milk. The sour cream is naturally fermented over 12 hours. It tastes mild, slightly acid.
我们的低脂酸奶油(脂肪含量25%)采用本地新鲜牛奶经过12小时以上自然发酵而成，滋味柔和，微酸。
应用推荐