Is vegetable protein beverage met in the following development predominate? What is the trend? 植物蛋白饮料在以后的发展中会成为主流吗?趋势是什么?
The processing and optimal formulation of pine kernel protein beverage are studied.It possesses peculiar flavor and abundant nutrition. 研究了松仁饮料的工艺条件及最佳配方。制成了风味独特、营养丰富的蛋白饮料。
In this paper,by orthogonal test,the best hazelnut protein beverage emulsify stabilizer is selected,moreover,explore killing germs te... 本研究通过正交试验对榛仁蛋白饮料乳化稳定剂进行了优选,并通过试验对杀菌工艺进行了探讨。
The experiment has studied the technological process of the silkworm chrysalis protein beverage,by which,the silk worm chrysalis were blanched,hydrolyzed and prepared. 研究了新鲜蚕蛹经漂烫、水解、调配、均质等工序制成蛋白饮料的工艺条件,消除了蚕蛹蛋白的褐变和凝沉现象。
The optimum food emulsifiers and thickening ag ents were selected and the processing condition,food formula and tig ernut protein beverag e criterion were obtained. 对虎坚果制汁工艺、乳化剂、乳化稳定剂选择优化等进行了研究,确定了饮料工艺、配方及产品质量标准。