本文对影响调配型酸乳饮料稳定性的因素进行了研究。
In the paper, the factors that influencing on the stability of mixed acid milk were stuidied and the orthogonal experiment were made.
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.
通过动力学和热力学分析，建立了以果胶为稳定剂的酸乳饮料的动力学和热力学稳定性预测模型。
The stability prediction model of acidified milk drinks with pectin as stabilizer was built through the analyses of kinetics and thermodynamics.
本文通过正交试验等分析方法，比较分析了锌强化酸乳饮料的原料配比和工艺参数，研究了最佳工艺条件。
Comparative analysis on material proportions, processing parameter and optimum processing conditions of sour milk beverage with orthogonal experimental method.
对影响调配酸乳饮料稳定性的因素进行了研究，通过正交试验确定稳定剂的最佳复配配比以及最佳的生产工艺。
In the paper, the influencing on the stability of mixed acid milk were studied and the orthogonal experiment were made.
研究表明，啤酒废酵母可以用于生产酵母浸膏、天然调味品、营养蛋白粉、营养果醋、发酵酸乳饮料、胞壁多糖等营养食品；
The production practice suggests that waste beer yeast could be used in the production of health food (yeast extract, flavoring, white powder, fruit vinegar, beverage etc.
采用嗜酸乳杆菌进行单一果蔬汁及果蔬牛乳混合汁发酵制作果蔬发酵饮料。
This article studies the growth and survival pattern of Lactobacillus acidophilus in fruit and vegetable fermented beverage.
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.
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.
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。
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。
In this experiment, Lactobacillus acidophilus-fermented milk, Bifidobacterium-fermented milk and common flavoured yogurt were mixed to give a compounded Bifidobacterium milk beverage.
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