Tofu and Beef

Effects of SPI on the quality and yield of tofu;

大豆分离蛋白的添加对豆腐品质和得率的影响

Effect of protein,11S and 7S components content on tofu yield and quality;

大豆蛋白质及其组分含量对豆腐产量和品质的影响

Study on Gel Characteristic of LAB-contained Tofu Made in Whole Cotyledon;

全子叶生物活性豆腐凝胶特性的研究

Determine the distribution characteristics in the bean curd production from different selenium content soybean, to research the Feasibility for the production of a selenium enriched legumelin lactobacillus beverage by using lactic acid in yellow slurry water.

目的:确定以不同含硒量的大豆为原料生产豆腐过程中硒分布特性;研究利用黄浆水乳酸发酵法生产富硒豆清蛋白酸菌乳饮料的可行性。

To determine the selenium distributed characteristic in bean curd production process by soybean as the material,the content of selenium in products from this prosess was determined and studied.

为确定以不同硒含量的大豆为原料生产豆腐过程中硒分布特性,用石墨炉原子吸收分光光度法对该过程中各种产物的硒含量进行了分析研究。

Zero-order controlled-release tablets of helicid fabricated by three dimensional printing technology;

三维打印技术制备豆腐果苷零级控释片研究

Studies on antidepressant activity of helicid;

豆腐果苷抗抑郁作用研究

Neurobehavioral effects of helicid on Wistar rat s offspring;

母鼠妊娠期服用豆腐果苷对仔代的神经行为效应

The measurment of total acid,protein and moisture content in bean-curd cakes,with fourier transform near-infrared spectroscopy(FT-NIRS) was studied.

应用傅立叶变换近红外光谱技术,以豆腐干为材料建立豆腐干中总酸、蛋白质和水分含量分析模型。

Dominant bacterium is separated from stinky tofu qualitatively and quantitatively, identified with indicator paper.

采用定性培养和定量培养的方法,从臭豆腐发酵乳液中分离筛选出优势菌种,并采用菌种鉴别试纸条进行鉴定。

Processing and nutrition analysis of Wrum and fermented milk curd in inner Mongolia;

蒙古族传统乳制品奶皮子和奶豆腐的工艺研究及营养价值分析

Optimization of fermented milk curd processing technology;

奶豆腐生产工艺参数优化研究

Vrum and fermented milk curd are two traditional dairy products of district in Inner Mongolia.

奶皮子和奶豆腐是蒙古族地区的两种传统乳制品,研究了奶皮子和奶豆腐的加工工艺,并分析其营养成分。