摘要
对板栗奶的加工技术进行了研究，确定了板栗浆防褐变、饮料稳定性等工艺条件。
This paper studied on the processing technique of Chinese chestnuts milk,and determined the suitable method to prevent browning of Chinese chestnuts liquid and improve Chinese chestnuts milk stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第5期31-32,共2页
Science and Technology of Food Industry
关键词
板栗奶
稳定性
饮料
研制
Chinese chestnuts
Browring
stability
