yoghourt
英 ['jəʊgət]
美 ['joʊgət]
n. 酸乳酪
复数：yoghourts
双语例句
- Drinking yoghourt before lunch was all the go.
午餐前喝酸奶一经一度大作。 - Also someone else choose eggs with yoghourt, but it is really hard to suffer the taste althought it's nutrient.
还有一些人吃茶叶蛋和酸奶，虽然有营养，但味道实在不能接受。所以，我选择一根油条蘸着一碗豆浆吃。 - Effects of pollen polysaccharide on acidity and sense organ quality of yoghourt during storage
花粉多糖对酸奶贮藏中酸度及感官品质的影响 - Study on changes of quality and acidity of pollen yoghourt in storage
花粉酸奶在贮藏过程中酸度和品质变化的研究 - Effect of addition of whey protein oxidized by hydroxyl radical-generating system on quality of yoghourt
添加羟基自由基氧化的乳清蛋白对酸奶品质影响的研究 - The Effects of the Different Ratios of the Hot Chain Coccus and the Bulgarian Lactobacillus on Yoghourt Quality
不同比例的嗜热链球菌与保加利亚乳杆菌对酸奶品质的影响 - You can use it as a material of bread, cookie, ice cream, and yoghourt drink to make the flavor more special.
深具独特果香及营养价值，可用于面包、饼乾、冰淇淋、优酪乳，使风味更独特。 - The yoghourt packaging cup provided in the utility model can only used one time, so as to ensure food safety.
本实用新型有益效果：只能一次性使用，保证食品安全。 - Quality analysis and technique optimization of pollen polysaccharide yoghourt
花粉多糖酸奶的工艺优化与品质分析 - Development of zymolytic yoghourt to replace milk-zymolytic soybean milk
一种替代牛奶的发酵型酸奶-发酵酸豆奶的研制 - This paper summarizes the latest research of fermenting process of yoghourt with plant raw material in China.
该文对中国目前植物性原料酸奶发酵工艺最新研究进展进行了综述。 - The manufacturing theory and technology of rice bran yoghourt ( RBY) was studied in this paper.
本文研究米皮酸奶的制备原理与方法。 - Objective To investigate the oxalate-degrading abilities of10 strains of lactic acid bacteria for yoghourt fermentation.
目的评价10种可制作酸奶的乳酸菌在草酸培养液中降解草酸的能力。 - Tongren peanut yoghourt is a new type of pollution-free mixing of animal and plant protein Bifidobacterium yoghourt which has not studied yet.
铜仁花生酸奶是一种尚未研究过的新型的无公害双歧搅拌型动植物蛋白酸奶。 - Analysis of strains effect on the total volatile basic nitrogen in yoghourt Effects of Different Ratios of Base N to Dress N Fertilizer on Nitrate Content in Chinese Cabbage and the N Use Efficiency
酸奶中挥发性盐基氮的菌株效应分析氮肥不同基肥、追肥比例对小白菜硝酸盐含量及氮肥利用率的影响 - Isolation of lactic acid bacteria from yoghourt in Qinghai pasturing area and their fermentation performance
青海牧区酸奶中乳酸菌分离及发酵性能的研究 - The Enantiomeric Separation of Lactic Acid in Yoghourt and Milk Beverage by RP-HPLC
反相-高效液相色谱手性流动相添加剂法测定酸奶及含乳饮料中乳酸对映异构体 - Study on the Isolation, Screening and Promoting Bacteria of the Traditional Fermenting Lactic Acid Bacteria from Yoghourt
酸奶中传统发酵乳酸菌的分离筛选及增菌研究 - Sweetener's Application in Yoghourt Drink
甜味剂在酸乳饮料中的应用现状 - This article depicts some problems about disturbing yoghourt and analyzes the reasons.
阐述了搅拌型酸牛奶常见的质量问题，分析了产生的原因。 - With the rapidly development of fermented dairy product industry, It's very important to research and develop high activity concentrated yoghourt starter culture for promoting the industrial process of lactic acid bacteria starter and development of fermented dairy industry.
随着我国发酵乳制品工业的迅猛发展，积极研究并大力开发高效浓缩型酸奶发酵剂，对于推动我国乳酸菌发酵剂产业化进程，促进我国发酵乳制品工业的发展，具有重要的意义。 - Finally, the processing technology of strawberry yoghourt was researched.
最后，对搅拌型草莓酸奶的加工工艺进行了研究。 - Study on Fermented Process of Mung Bean Yoghourt
绿豆酸奶发酵工艺的研究 - As well, the processing technologies of strawberry juice concentrates and strawberry yoghourt were also studied.
同时，也研究了将此工艺生产的草莓混汁加工成草莓浓缩汁和草莓酸奶的方法。 - It was introduced some sweetening agents and their characteristic, security, application and development used in yoghourt drink major at home and abroad, including high sweetness sweetening agents, low calorie functional sweetening agents and natural sweetening agents.
介绍了目前国内外批准使用的常用甜味剂的性质、安全、应用和发展情况，主要能应用于酸乳饮料行业的，重点介绍了高甜度甜味剂、低热量功能性甜味剂和天然甜味剂。 - It has proved that TG-K is better to cross-linked casein observing the ultra structure of yoghourt by EM.
经扫描电镜对酸奶凝块的超微结构进行观察，证实TG-K比TG-N更适合催化交联酪蛋白。 - CCPs of solid yoghourt was raw milk, sterilizing, leavening, fermentation and cleaning of the equipments;
凝固型酸奶的关键控制点为原料乳、杀菌、发酵剂的制备、发酵及加工设备与管路的清洗； - The quality of raw milk, the way of thermal processing, the activity of starter, incubation content, fermentation temperature and time, cooling and storage method were analyzed to understand the critical control points affecting yoghourt quality.
分析了酸奶生产过程中原料乳的质量、热处理、发酵剂活力、接种量、发酵温度与时间、冷却、贮藏等关键控制点对产品品质的影响。