英语翻译Peanut milk was fermented with therapeutic strains to pr

英语翻译
Peanut milk was fermented with therapeutic strains to produce vegetable drinks.The extraction procedures were examined for their suitability to make desirable peanut milk .Therapeutic strains of lactic acidproducing microorganisms were used for fermentation.The addition of 1% Jactose and 5% sucrose before homogenizing increased ceIJ populations and resujted in a significant decrease in pH and higher titratable acidity than the unsupplemented peanut milk .Fermentation was carried out with Lactobacillus bulgaricus and Streptococcus thermophilus at 42℃ or with Bifidobacterium bifidum and Laciobacillus acidophillus at 37℃,or with mixture strains of the four at 37℃ until pH 4.0-4.2.with changing of pH.titratable acidity and viable cell count (cfu) were examined,and fermented products were evaluated by sensory attributes and storage stability.The results showed that fermented peanut milk had desirable taste,texture.and keeping quality .
As a result of continued increase in cost and demand for animal proteins,interests in the development and utilization of vegetable proteins as nutrition supplement,which are especially important in the developing countries.have grown .
Cow's milk.as one of the animal protein sources,is available only in limited regions.Due to the prevailing lactose-intolerance among large populations.the content of lactose in cow' s milk is also a disadvantage for people in many countries (Jin,1985; Xu,1994) .
Food products.particulmly in the developing countries,should be produced mainly from locally available raw maferials,using modem biotechnological methods.It is also necessary to develop new food products in traditional styles but with new functions to meet the urgent needs for highly nutritious food.

花生牛奶是用有益于健康的真菌发酵而制成的绿色饮料.通过检查这种提取有益成分的制造过程,制造出符合大众口味的花生牛奶.这种真菌含有可以生产微生物的乳酸,而这用到了发酵上.另外,均匀化前1%乳糖和5%葡萄糖增加细胞含量并且导致PH值明显的下降,花生牛奶的可滴定酸度比补充这些物质前要高.在42度下发酵保加利亚乳杆菌和嗜热性链球菌或者37度下发酵两歧双歧杆菌和嗜酸乳杆菌又或者在37度下发酵这四种菌直到PH恒定在4.0-4.2之间.检测可滴定酸度和活细胞数量然后评价发酵的产品的味觉属性及储存的稳定性.结果显示这种发酵的花生牛奶口感好,质量好.由于价格不断增大,蛋白质的需求增加,发展利益提高,蔬菜的营养价值利用在发展中国家受到了重视并其供应得到增长.奶牛的牛奶是一种动物蛋白来源,也只是在某些地区方便利用.因为许多国家大部分人对乳酸容易过敏,所以乳酸在奶牛的奶中含量多少也是个问题.特别在发展中国家应该利用现代生物技术就地生产食物产品.传统食品增加新的人体需要的营养物质也是必要的.