soybean milk

soybean milk的基本解释

n.

豆浆

与soybean milk相关的网络例句 [注：此内容来源于网络，仅供参考]

Our products mainly involve:Non-stinking soy milk production line、Non-stinking soy milk powder production line、Goober- milk equipment、Goober- milk powder equipment、Multifunction soybean peeling machine series、Liquid milk equipment、Milk powder processing equipment、Equipment for isolating soybean protein 、 Grain drying equipment、Soybean Continuum Drier、Quantitative charging machine、Soybean Deactivation and Softening Machine Group 、Soybean milk rough milling and crashing of machine 、 Fine milling and Separating slag of Machine Group、Sterilizing and Anti-stinking of Machine Group 、Double-action concentration of Machine Group、 Spray drying tower.

主要产品有：无腥豆奶生产线、无腥豆奶粉生产线、花生奶设备、花生粉设备、多功能大豆脱皮机系列产品、液体牛奶设备；奶粉加工设备、大豆分离蛋白设备、粮食干燥设备、大豆连续干燥机、大豆脱皮机、定量上料器、失活软化机组、粗磨机、精磨分渣机组、杀菌脱腥机组、双效浓缩设备和喷雾干燥塔。

With fresh full-cream milk made from whole milk powder, said; to full-fat or part skim milk made from skimmed milk powder, said; raw milk by special technology management to improve milk prepared and nature, so that, when dissolved in water to recover quickly prepared and, without floating or sinking, said agglomeration of instant milk powder; fresh milk through a series of processing and adding lactose, whey powder, amino acids, vegetable oil , vitamins and other nutrients to be adjusted to close to human milk composition made of said composition of breast milk; there is milk sugar, modulation milk powder, whey powder, dairy milk powder, ice cream powder.

以新鲜全脂乳制成的称全脂奶粉；以全脱脂或部分脱脂乳制成的称脱脂奶粉；原料乳经特殊工艺处理以改善奶粉的冲调性，使之在用水冲调复原时溶解很快、无结块上浮或下沉的称速溶奶粉；鲜牛乳经一系列处理并添加乳糖、乳清粉、氨基酸、植物油、维生素等营养物质，使其成分调整至接近人乳成分而制成的称母乳化奶粉；还有加糖奶粉、调制奶粉、乳清粉、酪乳粉、冰淇淋粉等。

The changes of nutrition in milk treated with different technologies are also determined. Results showed that, 1 higher pressure, longer holding time and more alternative times favour a larger destruction of microorganisms; 2 the combined effect of hurdle technology and pressure on the destruction of microorganisms in fresh raw milk is more effective than only using pressure treatment, among which the effect of ε-polylysine on inactivation of microorganism in fresh raw milk is more effective than that of Nisin with the same concentration of 100mg/L; 3 the whole proteins in milk treated by the different types of sterilization have been detected by SDS-PAGE electrophoresis, and comparing with the whole proteins' electrophoretogram of fresh raw milk, we found that the first spectrum band near the negative pole was disappeared and the colours of the second spectrum band was tint in UHT, pasteurism and 500MPa treated milks, which was suggested that some proteins' subunits were dissociated, but the 400MPa treated milk showed the similar eletrophoretogram with the fresh raw milk; 4 the loss of threonine, VA and VC in high pressure treated milk was more less than those in pasteurism treated milk, in particular threonine and VA were almost retained, and the contents of VB1 and VB2 in the former are also more than that in the latter; 5 high pressure treated milk had longer shelf life than pasteurism treated milk, extending the sale semidiameter of milk.

压力越高，保压时间越长，交变次数越多，杀菌效果越好；2）采用栅栏技术对牛乳中的微生物具有更有效的杀菌作用，其中相同浓度的（终浓度100mg/L）ε-聚赖氨酸较Nisin具有更强的杀菌效果；3）利用SDS-PAGE电泳研究了不同杀菌方式对牛乳总蛋白的影响，发现经UHT、巴氏和500MPa交变处理的牛乳与生鲜牛乳相比其总蛋白电泳图谱靠近负极方向第一条谱带消失，第二条谱带颜色变浅，由此推测经上述处理后牛乳中有一些蛋白质的亚基发生了解离，而经400MPa交变处理的牛乳与生鲜牛乳的总蛋白电泳图谱相似；4）超高压牛乳营养成分与生鲜牛乳相比，苏氨酸、VA、VC在超高压处理中受到的破坏明显比巴氏杀菌小得多，特别是苏氨酸和VA几乎完全被保留下来，而VC含量也要比巴氏奶高出25%以上，对于VB1、VB2，检测数据也表明，超高压灭菌对其破坏要比巴氏灭菌小，其含量分别比巴氏杀菌牛乳高出9.5%和2.6%；5）与巴氏杀菌乳相比，超高压杀菌有助于延长牛乳的保质期，扩大牛乳的销售半径。

与soybean milk相关的网络解释 [注：此内容来源于网络，仅供参考]

soybean miso：味噌

豆浆;豆乳 soybean milk; soy milk | 味噌 soybean miso | 大豆油 soybean oil

soybean dregs：豆粕

豆乳:soybean milk | 豆粕:soybean dregs | 豆粕:soybean cake

soybean lecithin：大豆磷脂

Soybean Genetics Committee 大豆遗传学委员会 | soybean lecithin 大豆磷脂 | soybean milk 豆乳