1·The technology of walnut milk beverage (lactic fermented) was studied.
研究了发酵型核桃乳饮料的生产工艺。
2·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。
3·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。
4·This paper studied the antiseptic and fresh - keeping technology of pasteurized neutral milk beverage.
研究了巴氏杀菌中性乳饮料的防腐保鲜技术。
5·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。
6·The invention relates to a method for producing milk beverages, in particular to a novel method for producing an oat acid milk beverage.
本发明涉及一种乳饮料的生产方法，具体涉及一种新型燕麦酸乳饮料的生产方法。
7·Sterilization temperature and time influencing the stability and retention period of juice-milk beverage have been studied in this paper.
通过试验研究了杀菌温度与杀菌时间对调配型果奶饮料稳定性及保存期的影响。
8·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。
9·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。
10·In this paper, a neotype pumpkin seed-milk beverage was developed by using second acidified technique and the main raw material of pumpkin seed and milk.
以南瓜籽仁和牛奶为主要原料，采用二次调酸工艺，研制成功了一种新型南瓜籽乳饮料。