摘要
应用单因素实验和正交实验法对影响功能性凝胶肽糖质量的各因素进行了较为详细的研究,并对本工艺的特点作了介绍。最佳工艺配方生产的功能性凝胶肽糖具有抗疲劳、防龋齿的功能。
The objective of this pap er was to study the effects of different ing redients of g elatin soybean olig opeptide sweets on product quality in detail by a sing le factor synthe sis and an orthog onal test,and the characteristics of the processing were a lso described.The functions g elatin of optimized olig opeptide sweets mainl y included antifatig ue,anticarious function.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第7期82-84,共3页
Science and Technology of Food Industry
关键词
凝胶肽糖
韧性
透明度
gelatin oligopeptide sweets
tenacity
transparency
