The ratio of fermentation bacilus and coccus was 1∶ 4, complex stabilizer was chose, ingredient was optimized by orthogonal design, the whisk yoghourt was produced by normal process, which could instead of yoghourt from sugar.
将罗汉果经过适当破碎后采用微波法和70℃热水二次浸提得原液;发酵乳酸菌杆与球菌比例为1∶4(体积比);选用合适的增稠、增黏的复合稳定剂;对配料比例作正交优化;基本按常规操作生产,可取代蔗糖制得搅拌酸奶。
Influence of guar gum on the whipping properties of whipping cream;
瓜尔豆胶对搅打稀奶油的搅打性能的影响
The texture characteristics increased,while protein concentrations adsorbed in liquid phase and the overrun of whipping cream decreased.
研究了油脂用量对搅打稀奶油的粒度分布、脂肪部分聚结、液相蛋白质浓度、搅打起泡率、质构特性、感官品质和稳定时间的影响。
APPLICATION OF TWICE-STERILIZING, TWICE-HOMOGENIZING TECHNIQUES ON MANUFACTURE OF STIR YOGHURT
二次杀菌、二次均质等技术在搅拌酸奶生产中的应用
First turn on the blander, and then pour 2 teaspoons of yogurt into the blander.
首先把搅拌器打开，然后把两勺酸奶倒进搅拌器。
To agitate or stir(milk or cream) in order to make butter.
搅拌搅动或搅拌（牛奶或奶油）以制黄油
To whip(eggs or cream).
搅拌（鸡蛋或奶油）
Technology research on nutritional & healthy yogurt of kiwi fruit and chinese date juice
搅拌型猕猴桃、红枣汁复合保健酸奶的研制
Application of stabilizer blends in stirred yoghurt production
复配稳定剂在搅拌型酸奶加工中的应用研究
The Effect of Several Gum on Stirred Yogurt's Quality
几种胶体复配对搅拌型酸奶品质的影响
Research on the production technology of stirred soybean probiotics composite yogurt
搅拌型大豆益生菌复合酸奶生产工艺研究
To agitate or stir (milk or cream) in order to make butter.
搅动或搅拌(牛奶或奶油)以制黄油.
Beat up cream and then add in sugar
先搅拌奶油，然后加糖。
She whipped the cream to make it thicker.
她搅拌奶油使它变稠。
Mother churned the cream to butter
母亲搅拌奶油制成黄油。
In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
把罗勒，酸奶油，蛋黄酱，芥末，和柠檬汁放到食物处理机或搅拌机里搅拌。用盐和胡椒粉调味。
SUCCINIC ACID-ESTERFIED AND CROSS-LINKING POTATO STARCH:APPLICATION IN STIRRED YOGURT
马铃薯丁二酸酯化交联淀粉在搅拌型酸奶中的应用研究
The butter will not come.
怎样搅拌奶油始终搅不出来。
When cream is churned, clots form.
用搅乳器搅拌时,奶油便凝结成块。
Esterified and Cross-linking Potato Starch: Synthesis and Application in Stirred Yogurt
马铃薯酯化交联淀粉的合成及其在搅拌型酸奶中的应用
Preliminary Research on the Influence of CMC on the Stired Yogurt
羧甲基纤维素钠对搅拌型酸奶结构特性影响的初步研究