英语翻译本论文是研究芒果绿茶复合型酸乳的工艺,将制取的茶叶汁与奶粉、芒果汁、白砂糖、柠檬酸、琼脂混合,经接种发酵制成复合型酸乳.通过单因素试验再进行正交试验确定其最佳工艺

Question

英语翻译
本论文是研究芒果绿茶复合型酸乳的工艺,将制取的茶叶汁与奶粉、芒果汁、白砂糖、柠檬酸、琼脂混合,经接种发酵制成复合型酸乳.通过单因素试验再进行正交试验确定其最佳工艺配比,芒果汁的添加量为5％、茶叶的添加量为0.3％、糖的添加量8％、发酵时间5h、发酵温度43℃,提高酸乳制品的营养极其口感.本品口感独特,混合着芒果与绿茶的清香,酸甜适口,营养丰富.

Answer 1

This paper is to study the sour cream green mango compound preparation process, the tea juice and milk powder, mango juice, sugar, citric acid, AGAR mix, classics vaccination is fermented make complex yoghurt. By single factor experiment, then an orthogonal test, the optimum technological ratio of mango juice substitutability 5%, tea for adding amount of additives, 0.3% sugar 8%, fermentation time 5h, fermentation temperature 43 ℃, improve the nutrition extremely taste sour dairy products. This product palate is unique, mixed with mango and green tea smells, including sour-sweet, rich in nutrition.