| 植物蛋白饮料稳定性的相关研究 |
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| 引用本文： | 李骊璇.植物蛋白饮料稳定性的相关研究[J].农业工程,2011,1(3):58-60. |
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| 作者姓名： | 李骊璇 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院，杨凌712100 |
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| 摘 要： | 植物蛋白饮料，因其天然、营养、绿色和保健等特性而深受人们喜爱。随着植物蛋白饮料的推广，其在生产及储藏中的稳定性问题也越来越多地受到人们的重视。该文主要从化学、物理和微生物3方面介绍影响植物蛋白饮料稳定性的因素。
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| 关 键 词： | 植物蛋白饮料 化学因素 物理因素 微生物因素 稳定性 |
Study on the Stability of Plant Protein Drinks |
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| Li Lixuan.Study on the Stability of Plant Protein Drinks[J].Agricultural Engineering,2011,1(3):58-60. |
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| Authors: | Li Lixuan |
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| Institution: | Li Lixuan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China) |
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| Abstract: | Plant protein drinks become popular recently because this kind of drinks are natural，nutrient，green and so on.Whenever mentioned，more and more attentions have been paid to the stability of plant protein drinks.Chemical，physical and microbial factors which affect the stability of plant protein drinks were discussed in this paper. |
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