本文研究了保健型果味乳酸菌饮料的加工方法。
This paper studied the development of fruit-flavor lactobacillus beverage. This beverage was made by yoghurt, FOS, dietary fiber and other substance.
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.
本发明涉及一种大豆牛奶双蛋白乳酸菌饮料及其制备方法。
The present invention relates to a soybean milk double-protein lactic acid bacteria beverage and its preparation method.
以发酵酸乳为主要原料，复配谷物和果汁制作乳酸菌饮料。
Fermented milk was mixed with cereals and juice to make a Lactobacillus beverage.
本文主要研究探讨了以酸奶为基料的高钙乳酸菌饮料的配方设计、生产工艺。
The paper studies technological process of the high content calcium lactic acid beverage, It is based on yoghurt with live cells, adding calcium and vitamin D ect for cnhancing its functions.
以松仁为主要原料进行乳酸菌发酵，研制出一种营养丰富、均衡、有松仁风味的乳酸菌饮料。
Using pine nut as the main raw material, developed a kind of lactobacillus beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of pine nut.
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.
本文介绍了一种新型清爽型乳酸菌饮料的生产配方及制作工艺，并分析了该产品的稳定性和特点。
The recipe and preparation of a new salubrious lactobacillus drink were introduced in the paper. Stability and characteristics of this drink were also analyzed in our study.
本文研究了乳酸菌饮料专用型FL100CMC作为饮料的乳化稳定增稠剂在酸性蛋白饮料中的应用。
This paper studied the application of CMC (FL100) in lactic acid beverage as an emulsifying, Stablizing and thickening agent.
通过不同乳营养成分比例、乳固体含量以及菌种量对酸奶发酵的影响情况进行研究，为指导酸奶和乳酸菌饮料生产提供了依据。
The effect of different milk nutritious ingredient and the content of solid on producing yoghurt were studied. It provided a reference for producing yoghurt and the lactobacillus milk beverage.
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.
对大豆芝麻乳酸菌发酵饮料的配方和生产工艺进行了实验研究。
In this paper, the formulation and process of Lactobacillus fermented beverage from soybean and sesame were studied.
以玉米、牛奶为原料，经乳酸菌发酵，研制出了新型的营养保健饮料。
New nutritious health drink is made of milk and maize fermented by lactic acid bacteria.
以大豆为主要原料，经磨浆、加入驯化后的乳酸菌发酵成熟后进行调配，制成乳酸发酵豆乳饮料。
With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend.
采用已耐氧驯化的两歧双歧杆菌与普通乳酸菌共同发酵胡萝卜汁制得发酵饮料。
The fermented beverage was prepared through the fermentation of carrot juice by cooperation of common lactic acid bacteria and the oxygen-tolerant strain of bifidobacterium.
以甘薯浆为原料，把从甘薯泡菜中分离得到的乳酸菌和啤酒酵母一起联合发酵，制得既有营养又有保健功能的格瓦斯饮料。
A healthy KbaC beverage using sweet potato pulps as raw material was produced by lactic acid bacteria and beer yeast which were isolated from the sweet potato pickles.
该试验通过乳酸菌发酵麦芽汁，再同果汁进行调配，研制出一种不同于啤酒的全新麦芽汁饮料。
A novel wort beverage was developed through lactic acid bacteria fermentation and then mixture with pineapple juice.
采用自行分离纯化的酵母菌y 1、乳酸菌r 3、醋酸菌c 5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。
Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.
对影响乳酸菌羊乳饮料稳定性的因素进行了研究。
The factors influencing the stability of Lactobacillus goat milk beverage are studied.
本发明为胡萝卜加工利用提供一个新工艺，为乳酸菌发酵食品、饮料增加新品种，易于产业化生产。
The present invention uses a new technics for carrot processing, adds new breed for lactobacillus ferment food as well as drink, and is easy to produce with industrialization.
研制了以脱脂麦胚为主要原料，辅以薏米、奶粉、蔗糖，经乳酸菌发酵后配制的一类营养型饮料。
We have prepared a new kind of dietetic beverage with acidophilus bacteria by using defat wheat germ, sugar, milk and the seed of Job's tears.
在研究中确定了发酵红枣酒花饮料的最佳工艺条件，对乳酸菌发酵红枣酒花饮料的稳定性和工序中影响制品的其他因素进行了分析探讨。
The optimum conditions of process were found out, the stability of lactic acid beverage of red jujube and hops were analyzed, also other factors impacting the product.
介绍了以柿子汁为原料制备乳酸菌发酵饮料的工艺流程，并对原材料和发酵产品的一些营养指标进行了测量。
Methods to prepare persimmon juice through lactic acid fermentation were introduced in this paper. The content of acid, reduce sugar, fat and vitamin C in raw material and production were detected.
以绿豆为原料制成绿豆乳，并添加乳酸菌发酵制作绿豆乳发酵饮料。
The article studies the way that produces the mungbean milk using mungbean, and produces the ferment drink by adding the bacterium lactate in mungbean milk.
本研究以海带为主要原料，采用乳酸菌发酵生产富含海带多糖的饮料，探讨了海带的酶解条件以及各因素对粗海带多糖提取量的影响。
In this study, kelp was used as the main raw material for producing fermented beverage enriched high-concentration laminaria-polysaccharide by lactic acid bacteria fermentation.
乳酸菌在食品和饮料的发酵生产过程中起着重要的作用，每年可带来数百亿美元的市场销售额。
Lactic acid-producing bacteria play a key role in the production of fermented foods and beverages, accounting for tens of billions of dollars in sales annually.
以黑颗小麦和大麦芽为原料，经酵母和乳酸菌发酵生产格瓦斯饮料，该产品营养丰富、香气浓郁、味道醇厚。
Kbac drinks were produced from black-grain wheat and barley malt by fermentation with yeast and Lactobacillus. The products were characterized by abundant nutrients, pleasant smell and nice taste.
以黑颗小麦和大麦芽为原料，经酵母和乳酸菌发酵生产格瓦斯饮料，该产品营养丰富、香气浓郁、味道醇厚。
Kbac drinks were produced from black-grain wheat and barley malt by fermentation with yeast and Lactobacillus. The products were characterized by abundant nutrients, pleasant smell and nice taste.
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