以紫薯和脱脂乳粉为主要原料，制得一种新型的发酵紫薯酸奶。

Purple sweet potato and milk were used as the main materials to make a new kind of yoghurt.

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通过正交实验和感官评价，得到低脂肪高纤维冰淇淋的最佳配方为：脱脂乳粉15%、红薯浆液45%、白砂糖10%。

Through orthogonal experiment and sense evaluation, the best formula was defined:low fat dried milk 15%, thick sweet potato liquid 45%, granulated sugar 10%.

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通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。

This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.

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通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。

This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.

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