共查询到20条相似文献,搜索用时 140 毫秒
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2003年是我国啤酒工业进入21世纪以来取得最好成绩的一年。主要表现在啤酒产量持续增长继续位于世界啤酒产量之首,提前二年完成啤酒工业第十个五年计划的目标;啤酒工业的销售收入进一步增加;经济效益不断增长,在税金和利润方面好于历史水平;啤酒质量不断提高,花色品种和包装装潢 相似文献
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保健啤酒新产品的开发 总被引:5,自引:2,他引:5
用食用酒精制成绞股蓝皂苷液,添加量按总皂苷量计,为4~6mg/L。可采用3种方法添加:在麦汁煮沸时与酒花一起加入到麦汁中;加入到清酒中搅匀;加入主发酵结束后的嫩啤酒中,制成绞股蓝保健啤酒。将黄瓜、西红柿、小白菜分另4制成蔬菜汁,可单独添加,也可混合添加制成蔬菜啤酒。(丹妮) 相似文献
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随着啤酒行业竞争的日趋激烈,大多数啤酒集团成立了单独的销售公司。在这个演变过程中,营业部应运而生。营业部并非只是表面意义上的“开票”“收款”,只有赋予营业部完善的业务内涵,才能使产销协调,管理有序,提高工作效率。 相似文献
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Hans-Peter Kruse Gisela Stoof Helga Rubbert Horst Anger 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1994,199(4):285-288
Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could be determined showing a similar consistency to the corresponding full-fat foodstuff.
Zur Charakterisierung von Fettaustauschern
Zusammenfassung Die Wirkung kommerzieller Fettaustauscher auf rheologische Eigenschaften von O/W-Emulsionen wurde unter Nutzung eines quadratischen Prozeßmodells untersucht und die zugehörigen Schätzfunktionen für die mathematische Beschreibung der Effekte ermittelt. Aus der dreidimensionalen Darstellung der Antwortflächen ergab sich eine einfache Möglichkeit zur Bestimmung von Variablenkombinationen (Fett, Fettaustauscher und Wasser), um Konsistenzparameter vergleichbarer Vollfettprodukte zu simulieren.相似文献
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Bilge Ertekin Zeynep B Guzel‐Seydim 《Journal of the science of food and agriculture》2010,90(4):543-548
The purpose of the study was to determine the effects of fat replacers on the quality of non‐fat kefir. Skim milk fortified with Dairy Lo® (DL) and inulin (INU) was fermented with kefir grains to manufacture kefir. The results of compositional, microbiological, rheological and sensorial analyses were compared with whole kefir (WK) and non‐fat kefir (NFK) controls. Results for dry matter, pH and lactic acid ranged between 82.4 and 109.1 g kg?1, 4.26 and 4.40, and 7.0 and 9.2 g L?1, respectively. Acetaldehyde and ethanol contents of samples were between 2.89 and 7.28 mg L?1, and 151.46 and 323.89 mg L?1, respectively. In all samples, Lactobacillus spp., Streptococcus spp. and yeast counts were between 9.1 and 9.9, 9.3 and 9.9, and 5.2 and 5.6 log cfu mL?1, respectively. Kefir samples had non‐Newtonian behaviour and pseudoplastic fluid with thixotropy. At the first day, DL had the highest apparent viscosity (3.119 Pa s) while NFK had the lowest value (1.830 Pa s). In the sensory evaluation, odour and taste scores of samples were not different. Dairy Lo® and inulin could be used without any adverse effect for the production of non‐fat kefir. Copyright © 2009 Society of Chemical Industry 相似文献
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开发马铃薯淀粉及变性淀粉市场前景广阔 总被引:2,自引:0,他引:2
<正> 我国是马铃薯生产大国,年产量达6,000万吨。改革开放以后,我国研究出马铃薯淀粉和变性淀粉的生产设备,同时从国外引进一些先进的技术与设备,大批量生产马铃薯变性淀粉,用于食品生产和纺织等工业领域中。一些专业经营马铃薯淀粉和变性淀粉的跨国公司,也已进入我国市场,为马铃薯的利用掀开新的一页。 相似文献
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