跪求一段翻译~~

来源：百度知道 编辑：UC知道 时间：2024/07/07 18:08:43
以茶树菇、牛奶为主要原料，蔗糖、琼脂等为辅助原料，采用嗜酸乳杆菌和嗜热链球菌进行发酵，通过正交试验，产生最佳配方为： 牛奶与紫芝深层发酵液以7:3的比例混合，蔗糖浓度为6%，增稠剂为0.4%，加入嗜热链球菌和保加利亚乳杆菌比例为2:1的发酵剂，接种量为5%，在43℃条件下发酵4h可制得营养丰富，口味纯正的茶树菇风味酸奶。

Take tea tree mushroom , milk as main raw material, cane sugar , agar etc. is to assist raw material , adopt to be addicted to the yaourt bacillus and to be addicted to the hot streptococcus carry out the orthogonality experiment fermenting , passing, produce the best formula By : The deep fermentation liquid proportion with 7:3 blends milk and purple glossy ganoderma , cane sugar thickness is 6%, increase the dense agent being 0.4% , put in being addicted to the hot streptococcus be inoculated amounts for 5% with Bulgaria milk bacillus proportion for 2:1's fermentations agents,4 hs fermenting under 43 ~C condition but the tea tree mushroom local flavour leben making such that nutrition is rich , taste is pure.