Kelp wit Milk and Butter

This paper studied the processing technology of laminaria japonica juice with jasmine aroma, using laminaria japonica as the main material and jasmine as the main flavoring agent, studied the effective destenching method in the processing because of the heavy fishy smell of laminaria japonica, and the product was analyzed by sensory, chemical and microbiological detection.

以海带为原料、以茉莉花为调味剂研制出带茉莉花香的海带汁饮料,并在加工过程中针对海带腥味重的问题,着重研究了有效的脱腥方法,对产品进行感官、理化及微生物指标检测。

Estimation for the rheology of fruit juice milk;

果汁牛奶的流变性质测评