托福阅读考试真题预测解析

发布时间：2017-07-17 13:39:28 已帮助：218人 来源：上海朗阁英语

　　【上海朗阁英语】这一期的托福考试真题预测主题为乳酸菌饮料Lactobacillus beverage，全文为您双语解析，希望对您有帮助。
　　1
　　研究了双蛋白活性乳酸菌饮料的生产配方及制备工艺。
　　The recipe and preparation parameters of active Lactobacillus drink with double proteins were studied in the paper.
　　2
　　活性乳酸菌饮料对人体肠道菌群影响的研究
　　Influence of active Lactobacillus beverage on intestinal flora of human
　　3
　　响应面法优化活性乳酸菌饮料乳化稳定剂配方
　　Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage
　　4
　　日本养乐多的营销模式解析及其对我国乳酸菌饮料发展的启示在教学中培养出许多优秀的歌唱家和声乐演员。
　　Management Mode of Japan Yakult Enlightening to Chinese Lactobacillus Beverage Development; He has trained through his teaching, a large number of excellent singers and vocal music performers.
　　5
　　冷藏温度下乳酸菌饮料中乳酸菌失活模型的构建
　　Establishment of inactivation model for active lactobacillus numbers of beverages under cold temperature
　　6
　　本文对乳酸菌饮料中乳酸菌的检验进行不确定度的评定。
　　The uncertainty of lactic acid bacteria measurement in yoghurt beverage was evaluated by analysis of the measurement procedure with suitable evaluation methods.
　　7
　　本文研究了保健型果味乳酸菌饮料的加工方法。
　　This text studied processing technology about a health care type of fruit flavor lactobacillus beverage.
　　8
　　结论活性乳酸菌饮料具有调节人体肠道菌群、改善肠道内环境的作用。
　　Conclusion Active lactobacillus beverage can regulate and improve the intestinal flora of human.
　　9
　　稳定性是乳酸菌饮料生产和储存过程中经常遇到的问题。
　　The stability is the key problem in preparation and storage of lactobacillus drink.
　　10
　　本研究以大豆为原料，用物理和发酵方法生产大豆乳酸菌饮料。
　　This paper introduces a method in which a Lactic acid bacteria drink is produced with soybeans as materials physical change and fermentation.
　　11
　　乳酸菌饮料常常不能保持均匀的稳定状态，易分层和沉淀。
　　Lactic acid fungus beverage can keep even stable state often, easy to divide into layer and precipitate.
　　12
　　酸奶、乳酸菌饮料风味及其部分理化特性的研究
　　Studies on the Physical and Chemical Characteristics and the Flavor of Yogurt and Lactobacillus Beverages
　　13
　　本文从配方和制备工艺入手，对影响乳酸菌饮料稳定性的一些主要因素进行了研究探讨，提出了解决乳酸菌饮料稳定性的有效方法。
　　The formula, technology and effects of some factors which influence on stability of lactobacillus drink were discussed, the effective processing to improve its stability were proposed.
　　14
　　乳酸菌饮料中污染菌群的分析和控制
　　Analyzing and Controlling of Contaminated Flora in Lactic Beverage
　　15
　　就影响乳酸菌饮料稳定性的因素及防止措施等加以论述。
　　The major factory affecting stability and of lactic acid bacteria beverage was studied.
　　16
　　乳酸菌饮料稳定性研究
　　Study on the stability of the lactobacillus drink
　　17
　　主要从乳酸菌饮料的生产工艺要求出发，对乳酸菌饮料品质产生影响的一些主要因素进行了探讨。
　　Based on the requirement of the processing technology for Lactobacillus beverages, some major factors influencing their quality were discussed.
　　18
　　保健型果味乳酸菌饮料的研制
　　The Development of Health Care Fruit Flavor Lactobacillus Beverage
　　19
　　天然胡萝卜素乳酸菌饮料的研制
　　The Research on the Lactic Bacteria Drink Containing Natural Carotene
　　20
　　甘薯活性乳酸菌饮料的研制
　　Development of lactic acid fermented sweet potato beverage
　　21
　　果味型麦芽汁乳酸菌饮料的研制
　　Development of wort beverage fermented by lactic acid bacteria with fruit flavor
　　22
　　胡萝卜汁乳酸菌饮料的加工工艺
　　Processing of carrot juice-Lactobacillus fermented beverage
　　23
　　为快速、准确地计数活性乳酸菌制品中的乳酸菌，用CO2烛缸法代替现行国家标准GBT16347&1996活性乳酸菌饮料中乳酸菌微生物检验方法中的有氧培养法。
　　In order to count lactic acid bacteria in living lactic acid bacteria products accurately, we substituted the aerobic culture method adopted in present national standard in China with CO 2 method ( removing oxygen from an airtight container by burning of candle).
　　24
　　试述乳酸菌饮料品质的影响因素
　　On factors influencing quality of Lactobacillus beverages
　　25
　　本文主要研究探讨了以酸奶为基料的高钙乳酸菌饮料的配方设计、生产工艺。
　　The paper studies technological process of the high content calcium lactic acid beverage, It is based on yoghurt with live cells, adding calcium and vitamin D ect for cnhancing its functions.
　　26
　　乳酸菌饮料中乳酸菌微生物学检验技术的分析与探讨
　　Discussion on detection technology of lactic acid bacteria in fermented milk beverage

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