摘要
采用浸泡-磨浆法和研磨法2种不同的生产工艺生产花生乳,并且从感官、稳定性、残渣率、蛋白质含量4个方面进行了比较。结果表明:与浸泡、磨浆工艺相比,研磨法生产花生乳具有工艺更简单,原料利用率更高,产品口感更好、营养更全面等特点。
The peanut milk was produced by soak-refining and grinding methods. The taste, stability residue rate, protein content was compared. The result shows that grinding method was produced easier more utilization of raw materials, more delicious, more comprehensive nutrition than soak-refining method.
出处
《食品科技》
CAS
北大核心
2014年第7期73-75,共3页
Food Science and Technology
基金
郑州市科技攻关项目(20130882)
关键词
花生
饮料
工艺
比较
peanut
beverage
producing technology
comparison
