片语

Green food Milk beverage绿色食品含乳饮料

milk beer beverage奶啤饮料

Almond Milk Dew Beverage川北杏仁牛奶露

chocolate milk beverage朱古力乳酸奶饮料

acidity milk of beverage酸性乳饮料

powdered milk beverage含乳

milk protein beverage乳蛋白类固体饮料

formulated acidic milk beverage调配型酸性乳饮料

英汉例句

• the invention relates to the field of liquid dairy product, in particular to a dunalillasalina powder added milk beverage and a preparation method thereof.

  本发明涉及液态乳制品领域，具体地，本发明涉及一种添加盐藻粉的乳饮料及其制备方法。

• multifunctional milk beverage production line can, milk, yogurt, fruit pasteurized milk, yogurt, fruit juice taste type, allocate type fruit juice, tea beverages, ice cream and ice cream.

  多功能牛奶饮料生产线可生产，鲜奶、巴氏奶、酸奶、果味型酸奶、果汁，调配型果汁，茶饮料，雪糕冰淇淋等。

• a kind of functional rice milk beverage was produced by fermentation with immobilized multi-microorganisms using active brown rice as the material.

  以活性糙米为原料，采用多元混菌细胞固定化发酵技术生产功能稻米乳饮料的发酵条件进行了研究。

• the effects of purple sweetpotato milk beverage which affected by stabilizers and the ratio of sugar to acid were researched.

  探讨了稳定剂和糖酸比对紫甘薯乳饮料的影响，采用正交试验法对紫甘薯乳饮料的最佳工艺条件进行了研究。

• the compound peanut milk beverage with ginger juice was a kind of beverage that had rich nutrition, new taste and health function with compound aroma of peanut milk and ginger.

  姜汁花生奶具有生姜和花生的复合风味，是一种高营养、新口味的新型保健复合植物蛋白饮料。

• the factors influencing the stability of lactobacillus goat milk beverage are studied.

  对影响乳酸菌羊乳饮料稳定性的因素进行了研究。

• the rice milk beverage was produced by the fermentation of rice with immobilized multi-microorganisms.

  以糯米为原料 ，采用多菌种共固定化细胞混合技术发酵生产稠酒进行了研究。

• comparative analysis on material proportions, processing parameter and optimum processing conditions of sour milk beverage with orthogonal experimental method.

  本文通过正交试验等分析方法，比较分析了锌强化酸乳饮料的原料配比和工艺参数，研究了最佳工艺条件。

• as a double-protein beverage product, rice milk beverage contained cow milk joins nutritional value and social benefit value together.

  作为一种双蛋白饮料，含牛乳米乳饮料，拥有较高的营养价值，同时也具有较高的社会经济效益。

• the effects of compound stabilizer on the viscosity, centrifugation sediment and appearance quality of corn milk beverage were studied in the paper.

  探讨了不同稳定剂复配对甜玉米乳饮料黏度、离心沉淀量以及外观品质的影响。

• with peanut as the main raw material and by the liquid fermentation technology, a milk beverage of ganoderma lucidum and peanut was developed.

  以花生为主要原料，采用液体发酵技术研制出灵芝液体发酵花生乳饮料。

• the optimum technological conditions and optimal formula of a milk beverage imitating the flavour of coffee made from cassia seed, skimmed milk powder, soybean sprout and wheat were studied.

  研究了用决明子、脱脂奶粉、大豆芽、小麦等加工咖啡味乳饮料的最佳组合及加工的最适工艺条件。

• the invention relates to a bamboo salt tea flavor cola which can overcome the defects of the current cola, tea drinks, sweet milk beverage and fresh water drinks.

  竹盐茶爽可乐，它能克服现有可乐、茶饮料、甜质奶饮品和淡水饮料的不足。

• the participants drank an 8-ounce cup of sugar-free cocoa, sugared cocoa, or a hot nonfat milk beverage each morning for six weeks.

  参加者每天早晨饮用一杯（8盎司）的无糖可可、有糖可可或热的脱脂牛奶，共六周。

• milk beverage produced by the compound adhesive stabilizer in the prior art is unstable.

  现有技术复合胶稳定剂生产的乳饮料不稳定。

• the mungbean milk beverage is composed of soy-bean milk and milk proportionately, which contains abundant protein and essential amino acid.

  绿豆乳饮料是由绿豆浆和鲜牛奶按适当比例混合，蛋白质含量丰富，必需氨基酸齐全。

• different parameters on stability of acid milk beverage are studied in this paper, and some relative control methods are suggested.

  分析了影响酸性乳饮料稳定性的因素，并提出了相应的控制措施。

• the processing technology and formula of compound soybean milk beverage was introduced in this paper by using oyster, haw and soybean as raw materials.

  以牡蛎、山楂和大豆为原料，研究了牡蛎山楂复合豆奶饮料的配方和生产工艺，该产品营养丰富、口感良好，具有独特的保健功能。