| 榛子枸杞复合饮料的研制 |
| |
| 引用本文： | 王国军,郝为民,金俊艳.榛子枸杞复合饮料的研制[J].农产品加工．学刊,2011(10):74-76. |
| |
| 作者姓名： | 王国军 郝为民 金俊艳 |
| |
| 作者单位： | 黑龙江农业职业技术学院 |
| |
| 摘 要： | 以榛子果仁、枸杞为主要原料,采用单因子试验和正交试验,对榛子枸杞复合饮料加工制作工艺和其稳定性进行了研究。确定其原料的配比,甜味剂、乳化剂、增稠剂等添加剂的使用,加工制作复合型植物蛋白乳饮料。
|
| 关 键 词： | 榛子枸杞乳饮料 加工工艺 配比和稳定性 |
Preparing of Hazelnut and Wolfberry Compound Beverage |
| |
| Wang Guojun,Hao Weiming,Jin Junyan.Preparing of Hazelnut and Wolfberry Compound Beverage[J].Nongchanpin Jlagong.Xuekan,2011(10):74-76. |
| |
| Authors: | Wang Guojun Hao Weiming Jin Junyan |
| |
| Institution: | (Heilongjiang Agricultural Vocational College,Jiamusi,Heilongjiang 154007 China) |
| |
| Abstract: | The technology process and stability of compound beverage of hazenut and Chinese wolfberry as the main material were researched through the single factor and orthogonal test.To manufacture compound plant protein milk beverage,the ratio of material and the use of additives as sweetener,emulsifier and thickener for compound plant protein beverage were demonstrated. |
| |
| Keywords: | hazel nut and wolfberry milk beverage process technology ratio and stability |
| 本文献已被 CNKI 等数据库收录！ |
