摘要
以花生和大豆为主要原料,以适当的配比平衡产品的营养价值,并提高产品中蛋白质的氨基酸评分;通过升香和稳定化工艺,得到香味浓郁和稳定性良好的花生奶。
With peanut and soybean as main raw material,we can increase the grade point of the amino acids of the protein in the products and equilibrate the nourishment value of the products through adequate ratio of components. Furthermore we can get heavy flavor and good stability by improving flavor, promoting dissolvement ,and increasing stability.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期99-102,共4页
Food Research and Development
关键词
平衡营养
升香
稳定化
植物蛋白奶
balance nutrition
improve flavor
promote dissolvement
botany proteim milk
