The processing technology of matrimony vine juice and healthy matrimony vine stirred yoghurt were studied.
研究了枸杞浆的制取工艺，并以此为原料之一，研制保健型酸奶-搅拌型枸杞酸奶。
The application of different levels of propylene glycol alginate (PGA), pectin and denatured starch as the stabilizer blends in stirred yoghurt was studied in this paper.
研究了海藻酸丙二醇酯(PGA)、果胶和变性淀粉作为复配稳定剂在搅拌型酸奶中的应用。
The stirred spirulina yoghurt mainly consists of fresh milk and spirulina powder blending with stabilizer and sweeteners.
以牛乳和螺旋藻粉为原料，制作无糖高蛋白搅拌型酸奶。
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