| 麦胚原浆乳饮料的开发与研究 |
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| 引用本文： | 鹿保鑫,陈传方,杨建.麦胚原浆乳饮料的开发与研究[J].黑龙江八一农垦大学学报,2005,17(6):61-63. |
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| 作者姓名： | 鹿保鑫 陈传方 杨建 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品学院,大庆,163319
2. 长水河农场 |
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| 摘 要： | 麦胚是小麦制粉的副产品，本文研究了采用将麦胚浸泡的方法生产麦胚乳饮料。最后通过梯度试验和正交试验确定最佳配比为羧甲基纤维素钠（CMC）0．10％、单甘酯0．10％、蔗糖酯0．05％、脱脂乳粉3.0％。
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| 关 键 词： | 麦胚 浸泡 饮料 |
| 文章编号： | 1002-2090（2005）06-0061-03 |
| 收稿时间： | 2005-10-21 |
| 修稿时间： | 2005-10-21 |
Study of Wheat-Embryo Beverage |
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| LU Bao-xin,CHEN Chuan-fang,YANG jian.Study of Wheat-Embryo Beverage[J].Journal of Heilongjiang August First Land Reclamation University,2005,17(6):61-63. |
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| Authors: | LU Bao-xin CHEN Chuan-fang YANG jian |
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| Abstract: | Wheat embryo is the byproduct of milling. Using the method of embryo marinating to produce embryo beverage was studied in this paper. Finally the producing technic of embryo beverage was selected and optimized by grads experiment and orthogonal experiment, the pappropriate parameters of producing were as followed: Carboxy Methylated Cellulose was 0.10%, Monoglyceride was 0.10%, Sucrose ester was 0.05%, degreased milk powder was 3.0%. |
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| Keywords: | wheat embryo marinating beverage |
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