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.

以海帶為原料、以茉莉花為調味劑研制出帶茉莉花香的海帶汁飲料,并在加工過程中針對海帶腥味重的問題,著重研究了有效的脫腥方法,對產品進行感官、理化及微生物指標檢測。

Estimation for the rheology of fruit juice milk;

果汁牛奶的流變性質測評