論文摘要 求英文翻譯 不要百度翻譯的 會有語法錯誤 求翻譯啊

In order to better extend the shelf life of functional ji songrong, yogurt, add this study kyi tricholoma matsutake mycelium fermentation mixture into milk, with streptococcus thermophilus and lactobacillus Bulgaria as a starter for mixed fermentation, the making craft of using common yogurt ji songrong, yogurts. Through the sour milk whey precipitation amount determination, explore the best stabilizer extend the shelf life of ji songrong, yogurt, best stabilizer adding amount and balance salts. By the orthogonal experiment results show that 0.15% gelatin, CaCl20.04 %, KH2PO40. 04%, by 70 ℃ heat sterilization x 20 min, and then put in 4 ℃ refrigerator 8 h, could produce a kyi tricholoma matsutake taste fragrance, sweet and delicious, curd even, colour and lustre is milky white, and long shelf life of frozen type of tricholoma matsutake yogurt products. Through to add stabilizers and balance salt ji songrong yogurt on a regular basis to determine the viscosity and acidity, pH value, the results show that as the lengthen of fermentation time, ji songrong yoghurt viscosity lowering, acidity increases gradually, the pH value decreased gradually. The results of this study can be used to evaluate product quality changes in the sales process, to develop the appropriate storage and sales conditions and determine the commodity shelf life to provide important reference basis.