摘要
对乳清大豆复合蛋白饮料的加工工艺进行了研究,通过单因素及正交试验确定了最佳配方及工艺条件,试验结果表明选择合适的复合乳化稳定剂、工艺上采用预乳化及二次高压均质均有助于提高复合蛋白饮料的稳定性。
The technology of processing complex protein beverage of soybean and lactoalbumin was studied in the paper. The optimum formula and processing conditions were determined through experiments, The experiment results also showed that pre-emulsifying and dual-homogenization technology were useful to improve the stability of the complex protein beverage.
出处
《食品科技》
CAS
北大核心
2006年第11期198-201,共4页
Food Science and Technology
关键词
乳清蛋白
大豆
复合蛋白饮料
lactoalbumin
soybean
complex protein beverage
