摘要
本文简述了用水溶法提取花生蛋白制备蛋白饮料的工艺流程。并对花生蛋白的溶解性、蛋白饮料的稳定性、风味和色泽与pH关系等关键问题的研究作了重点报道。花生蛋白饮料的营养成分分析表明该饮料是营养价值很高的全价饮料,具有很大的开发价值。
The paper briefly reported the technique of developing protein beverage using peanut protein, which was extracted with water-dissolving method, and emphasized the work on the influence of pH value on solubility of peanut protein, and stability, flavor and colour of protein beverage. The nutritional assay of the pranut protein beverage indicated that the beverage was a kind of high quality beverage with comprehensive nutrition, and worthy to be exploited.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1991年第5期45-48,共4页
Food and Fermentation Industries
关键词
花生蛋白
饮料
Peanut protein, Beverage
