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- kefir funli [医] 开菲乳真菌
- It is estimated that cultured milks such as sour cream, kefir and others constitute 30% of the total market. 估计酸奶油、克菲尔等这类产品占有总市场约30%25的份额。
- The fermentation theory of milk Kefir and the technical improvement were studied. 对奶酒发酵原理和工艺改进进行了研究。
- In this paper, the effect of kefir grains increase with different incubations and nutrimental resource was studied. 本文研究了清洗、搅拌等培养条件以及碳源、氮源和无机盐等营养元素对开菲尔粒增殖的影响。
- I remember my mom eating only boiled meat or only drinking kefir during the whole day to become slimmer. 我记得,母亲为了变得更苗条,一天只吃清炖肉或者只喝克非尔(俄罗斯的一种由牛奶发酵而成的酒)。
- Kefir was made by nature inoculation : kefir grain,KG.It is palatable after adding sweeter. 以天然种子开菲尔粒为发酵剂,加入甜味剂,制备了口味良好的开菲尔。
- Kefir can prevent osteoporosis when fortified isoflavone and calcium.Kefir was made by soy milk also. 强化钙、大豆异黄酮于开菲尔中,赋予开菲尔预防骨质疏松等功能。
- Kefir is a special kind of fermented dairy products, it has a unique flavor and a strong health care functions. 开菲尔是一种特殊的发酵型乳制品,它具有独特的风味与强大的保健功能。
- There are a host of organic, soy, custards, Greek-style, and kefir, a liquid yogurt. 酸奶也是益生菌、纤维、低胆固醇植物化学成分植物甾醇这些增值品的常用“载体”。
- Fortified by dietary fiber and aloe, kefir posses more function. kefir was also made by sheep milk. 还以羊奶为原料制备了开菲尔。
- The Kefir yogurt products had excellent texture, smooth taste, moderate sweetness and acidities, dense alcohol and ester aroma, and short solidify time. 用此发酵剂制作成品酸奶,凝乳时间短,凝固结实,口感细腻,甜酸度适中,有浓郁的酯香风味。
- In this paper, fermented milk koumiss was produced through two step fermentation, using lactococcus and yeastswhich are separated from Kefir grains. 本文利用开菲尔粒中分离的酵母菌和乳球菌采用两步发酵法研制开菲尔牛奶酒。
- One purpose of this study is to investigate the ACE inhibitory activity of kefir during different storage and ripening periods. 本试验之目的有二:其一,试验酒精发酵乳克弗尔抑制ACE之体外试验;
- Kefir is one kind of alcoholic fermented dairy product that contains low sugar, low caloric and rich in protein and the vitamins. 开菲尔是一种低糖、低热值,富含蛋白质、维生素的酒精发酵性乳饮料,是一种颇具开发潜力的营养型发酵乳。
- In order to develop Kefir fermented liquor,this research tested the number of several main microbe in Kefir grains and its fermented liquor. 为了研制开菲尔发酵剂,本试验测定了开菲尔粒及其发酵液中几种主要微生物的数量。
- In this paper, functional Kefir yogurt starter was produced by Lactococcus and Lactobacillus isolated from Kefir grains. 摘要本文利用开菲尔粒中分离的乳球菌和乳杆菌采用混合发酵法研制开菲尔酸奶复合发酵剂。
- The Kefir yogurt products had excellent texture, smooth taste, moderate sweetness and acidities, dense alcohol and ester aroma, and s... 用此发酵剂制作成品酸奶,凝乳时间短,凝固结实,口感细腻,甜酸度适中,有浓郁的酯香风味。
- Yogurt and kefir are excellent sources of beneficial bacteria that can help improve digestion as well fight the growth of illness-causing bacteria. 酸奶和开菲尔是有益细菌良好的来源,可以帮助改善消化,也与增长疾病的致病细菌作斗争。
- This research also has Shown grea t theoretical andpractical significance on the sp eed &purging of proliferationof Kefir grains of eachgeneration. 同时,确定了开菲尔粒在每一代的增殖速度及清洗对开菲尔粒增殖的影响,具有一定的理论和较强的现实意义。
- In conclusion, mixed microcapsule cultures makes fermented milk retaining the flavor of traditional Tibetan kefir and will be a novel and valuable pure cultures. 表明,微囊化纯培养发酵剂发酵奶既保持了藏灵菇奶原有的特征,又在风味上得到了进一步的提高,表明微囊化纯培养发酵剂可以替代藏灵菇进行这类发酵奶的规模化生产。