摘要
根据乳清废液成分的特性,对影响饮料稳定性因素进行分析,确定最佳蛋白浓度、pH值、调配顺序、搅拌速度、温度、络合剂和糖浓度等调配条件,改善了产品的风味、口感和稳定性等,经过检测符合国家规定的大豆蛋白乳清饮料的标准。
According to the characters of the component of whey waster liquid, the factors influencing the drinks stability were analyzed to determine the optimum blending conditions Such as protein concen., pH value, the sequence of mixing, the speed of stirring, temperature, complexing agent and sugar concen.. The flavor, taste and stability of product were improved, which accorded with the national standards of the soybean whey drinks.
出处
《安徽农业科学》
CAS
北大核心
2008年第18期7902-7903,7910,共3页
Journal of Anhui Agricultural Sciences
关键词
乳清饮料
稳定性
调配
Whey wastewater
Stability
Blending
