摘要：??? 这一期的托福考试真题预测主题为乳酸菌饮料Lactobacillus beverage，全文为您双语解析，希望对您有帮助。?????????????????????????????????????
??? 这一期的托福考试真题预测主题为乳酸菌饮料Lactobacillus beverage，全文为您双语解析，希望对您有帮助。
The recipe and preparation parameters of active Lactobacillus drink with double proteins were studied in the paper.
Influence of active Lactobacillus beverage on intestinal flora of human
Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage
Management Mode of Japan Yakult Enlightening to Chinese Lactobacillus Beverage Development; He has trained through his teaching, a large number of excellent singers and vocal music performers.
Establishment of inactivation model for active lactobacillus numbers of beverages under cold temperature
The uncertainty of lactic acid bacteria measurement in yoghurt beverage was evaluated by analysis of the measurement procedure with suitable evaluation methods.
This text studied processing technology about a health care type of fruit flavor lactobacillus beverage.
Conclusion Active lactobacillus beverage can regulate and improve the intestinal flora of human.
The stability is the key problem in preparation and storage of lactobacillus drink.
This paper introduces a method in which a Lactic acid bacteria drink is produced with soybeans as materials physical change and fermentation.
Lactic acid fungus beverage can keep even stable state often, easy to divide into layer and precipitate.
Studies on the Physical and Chemical Characteristics and the Flavor of Yogurt and Lactobacillus Beverages
The formula, technology and effects of some factors which influence on stability of lactobacillus drink were discussed, the effective processing to improve its stability were proposed.
Analyzing and Controlling of Contaminated Flora in Lactic Beverage
The major factory affecting stability and of lactic acid bacteria beverage was studied.
Study on the stability of the lactobacillus drink
Based on the requirement of the processing technology for Lactobacillus beverages, some major factors influencing their quality were discussed.
The Development of Health Care Fruit Flavor Lactobacillus Beverage
The Research on the Lactic Bacteria Drink Containing Natural Carotene
Development of lactic acid fermented sweet potato beverage
Development of wort beverage fermented by lactic acid bacteria with fruit flavor
Processing of carrot juice-Lactobacillus fermented beverage
In order to count lactic acid bacteria in living lactic acid bacteria products accurately, we substituted the aerobic culture method adopted in present national standard in China with CO 2 method ( removing oxygen from an airtight container by burning of candle).
On factors influencing quality of Lactobacillus beverages
The paper studies technological process of the high content calcium lactic acid beverage, It is based on yoghurt with live cells, adding calcium and vitamin D ect for cnhancing its functions.
Discussion on detection technology of lactic acid bacteria in fermented milk beverage