乳酸菌饮料是指以乳或乳制品为原料，经乳酸菌发酵制得的乳液中加入水，以及食糖和（或）甜味剂、酸味剂、果汁、茶、咖啡、植物提取液等的一种或几种调制而成的饮料。根据其是否经过杀菌处理而区分为杀菌（非活菌）型和未杀菌（活菌）型。
《饮料工业》杂志|山楂红豆乳酸菌饮料的工艺及稳定性研究 关键词： 山楂；红豆；稳定性；乳酸菌饮料 [gap=819]Key words： haw； red bean； stability； Lactobacillus beverage
基于38个网页-相关网页
技术文摘 关键词:苹果梨，乳酸菌饮料，发酵 [gap=490]Key words:apple-pear；lactobacillus drink；fermentation
基于22个网页-相关网页
关键词：黑甜玉米；乳酸菌饮料；加工工艺 [gap=1139]Key words：black sweet corn；lactic acid bacteria beverage；processing technology
基于18个网页-相关网页
... gin (beverage) 杜松子酒 lactic beverages 乳酸菌饮料 refill (a beverage cup) 续杯; 续杯 ...
基于10个网页-相关网页
乳酸菌饮料卫生标准 Hygienic standard for lactobacillus beverage ; Hygienic standard for yoghurt beverage
活性乳酸菌饮料 lactic acid fermented beverage ; Cultured Milk
乳酸菌饮料整箱 lactobacillus beverage fcl
蕃茄乳酸菌饮料 Tomato-lactobacillus beverage
小样乳酸菌饮料 small sample lactic acid bacteria drink
日本制造乳酸菌饮料 lactobacillus drink made in japan
乳酸菌羊乳饮料 Lactobacillus goat milk beverage
乳酸菌固体饮料 lactic acid bacteria solid drink
乳酸菌酸奶饮料 lactic acid bacteria yogurt drink
乳酸菌饮料、果冻、汤产品包装。
本文研究了保健型果味乳酸菌饮料的加工方法。
This text studied processing technology about a health care type of fruit flavor lactobacillus beverage.
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.
应用推荐