摘要
以核桃粉和黑芝麻酱为原料,研制出一种风味奶——核桃黑芝麻奶。通过试验确定了产品的工艺流程及最佳配方,并探讨了稳定剂种类及添加量对产品稳定性的影响。
A flavoured milk drink - walnut-black sesame milk - was developed from walnut meat powder and black sesame paste as the raw materials. The technological process and optimum formula were determined through experiments, and the influence of categories and dosages of stabilizers on the product＇ s stability was discussed.
出处
《饮料工业》
2009年第6期11-13,共3页
Beverage Industry
关键词
核桃
黑芝麻
风味奶
配方
稳定性
walnut
black sesame
flavoured milk drink
formula
stability
