介绍国内外米乳饮料的研究现状。
研究了发酵型核桃乳饮料的生产工艺。
The technology of walnut milk beverage (lactic fermented) was studied.
研究了巴氏杀菌中性乳饮料的防腐保鲜技术。
This paper studied the antiseptic and fresh - keeping technology of pasteurized neutral milk beverage.
研究了巴氏杀菌中性乳饮料的防腐保鲜技术。
In this paper, the antisepsis and fresh-keeping technology for pasteurized neutral milk beverages is studied.
以脱脂松籽为原料，开发研制了松籽乳饮料。
现有技术复合胶稳定剂生产的乳饮料不稳定。
Milk beverage produced by the compound adhesive stabilizer in the prior art is unstable.
介绍了茶籽乳饮料的制造工艺、操作要点和质量标准。
This article describe the producing method, the main operating point and the quality standard of the tea seed milk drink.
本文对影响核桃乳饮料生产的几个主要问题进行了研究。
The paper studied several important problems influencing walnut dairy beverage.
乳固形物含量越高，酸性乳饮料的稳定性越差（H值小）；
The content of milk solids was higher, the stability of acid milk drink was worse (H value was smaller).
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.
选取果胶作为稳定剂，探讨了工艺条件对酸性乳饮料稳定性的影响。
With pectin used as the stabilizer, the effects of technological conditions on the stability of acidified milk drinks were investigated.
通过对葵花籽乳饮料的配方及稳定性研究，研制出一种新的植物蛋白饮料。
A new vegetable protein drink was developed through the researches on the formula and stability of sunflower seed milk beverages.
以黄瓜、冬瓜、脱脂奶粉、魔芋精粉为主要原料研制天然减肥蔬菜汁乳饮料。
The natural weight reducing vegetable juice milky beverage was made of cucumber, waxgourd, skim milk and konjac flour.
探讨了不同稳定剂复配对甜玉米乳饮料黏度、离心沉淀量以及外观品质的影响。
The effects of compound stabilizer on the viscosity, centrifugation sediment and appearance quality of corn milk beverage were studied in the paper.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
Based on single factor tests, the response surface methodology (RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
本发明涉及一种乳饮料的生产方法，具体涉及一种新型燕麦酸乳饮料的生产方法。
The invention relates to a method for producing milk beverages, in particular to a novel method for producing an oat acid milk beverage.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.
以南瓜籽仁和牛奶为主要原料，采用二次调酸工艺，研制成功了一种新型南瓜籽乳饮料。
In this paper, a neotype pumpkin seed-milk beverage was developed by using second acidified technique and the main raw material of pumpkin seed and milk.
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.
目的观察运动型乳饮料对小鼠的抗疲劳作用，为研制新型抗疲劳功能乳饮料提供科学依据。
Objective to observe the antifatigue effect of a sport milk drink on mice, so as to provide scientific basis for developing a new functional antifatigue drink.
研究了发酵型酸性乳饮料中不同类型果胶用量及三聚磷酸盐添加方式对产品稳定性的影响。
The influence of different type and different dosage of pectin on the stability of yogurt drink were studied, the influence of adding method of tripolyphosphate was also studied in this paper.
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.
采用正交试验研究了从豆渣中提取大豆水溶性多糖的工艺，并探讨了其对酸性乳饮料的稳定作用。
The paper studied the extraction technology of water-soluble soybean polysaccharides (SSPS) and its effect on the stability of acid dairy beverages.
用本方法制备的水溶性大豆多糖作为酸性乳饮料的稳定剂，添加量为0.2%，获得了满意结果。
The soluble soybean polysaccharide obtained was added to acidic milk beverages as the stabilizer at 0.2%. The effect was satisfactory.
使用功能：肉制品、冰淇淋、果蔬饮料、蛋白饮料、乳饮料、面条、果冻布丁及其他领域的应用。
The use of functions: meat, ice cream, fruit and vegetable drinks, protein drinks, milk drinks, pasta, fruit jelly pudding and other areas of application.
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.
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.
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