摘要
研究了姜汁花生奶的工艺路线、关键工艺参数、配方以及稳定性。姜汁花生奶具有生姜和花生的复合风味,是一种高营养、新口味的新型保健复合植物蛋白饮料。为该产品的工业化生产提供参考和理论基础。
The processing technology, key procedure prameters, formula and stability of peanut milk beverage with ginger juice were studied. The compound peanut milk beverage with ginger juice was a kind of beverage that had rich nutrition, new taste and health function with compound aroma of peanut milk and ginger. The article provided the theoretical foundation and reference value to producing the beverage in industrialization.
出处
《食品研究与开发》
CAS
北大核心
2007年第2期93-97,共5页
Food Research and Development
关键词
姜汁花生奶
工艺
配方
稳定性
the peanut milk beverage with ginger juice
technology
formula
stability