1) flavor modified yoghourt
调味型酸奶
1.
In the thesis, HACCP system was established in solid yoghourt,flavor modified yoghourt and pasteurized milk.
本文主要包括以下主要部分： 1、按照HACCP计划的七个基本原理对凝固型酸奶、调味型酸奶和巴氏杀菌奶的生产工艺进行了危害分析，在此基础上确定了三个生产工艺的关键控制点和监控跟踪程序。
2) acid beans juice
酸味豆奶
3) The milk smells sour.
牛奶有酸味了。
4) flavour pickled vegetable
调味酸菜
1.
By the synthesizing principle and method of the compound condiment,the compound cooking condiment of pickled vegetable is produced from flavour pickled vegetable and related spice .
通过复合调味品的制作原理和技术方法,将调味酸菜及相关调味辅料,加工、复配成符合大众食俗与风味爱好的新型酸菜复合烹饪调味品。
2.
The article discusses the research and production of the flavour pickled vegetable,and according to public eat custom and fondness for taste,the condiment of pickled vegetable is produced from the flavour pickled vegetable and related spice by the synthesizing principle and method of the complex condiment.
本文研制调味用酸菜,并按大众食俗与风味爱好,用复合调味品的制作原理和技术方法,将调味酸菜与相关调味辅料,加工、复配成调味能力强、用途广、使用方便的新型酸菜系列调味料。
5) condiment of pickled vegetable
酸菜调味料
6) gel yoghurt
凝胶型酸奶
1.
Preparation of gel yoghurt and establishing methods of its quality evaluating system;
凝胶型酸奶的制备及其质量评价体系的建立
补充资料：搅拌型酸奶工艺流程
搅拌型酸奶工艺流程
其他原料 发酵剂 果料（香精）
↓ ↓ ↓
原料鲜乳→净化→标准化→配料→浓缩→过滤→预热→均质→杀菌→冷却→接种→发酵→凝乳破碎→冷却→灌装→成品
↑ ↑
蔗糖 容器
其他原料 发酵剂 果料（香精）
↓ ↓ ↓
原料鲜乳→净化→标准化→配料→浓缩→过滤→预热→均质→杀菌→冷却→接种→发酵→凝乳破碎→冷却→灌装→成品
↑ ↑
蔗糖 容器
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条