摘要
以小麦胚为原料,研制出小麦胚蛋白饮料.通过实验,对乳化剂和稳定剂选择及产品的风味调配进行了研究,得出了最佳的稳定条件以及最佳配方。由此制得的产品营养丰富、风味独特、口感柔和,稳定性好。
Protein beverages were successfully prepared from wheat germ. Through experiment, selection of emulsifier and stabilizer as well as preparation of product flavors was researched. And the optimum stability conditions and best formulas were obtained. Products developed under these conditions had rich nutrients, unique flavor, soft taste and good stability.
出处
《粮食与饲料工业》
CAS
北大核心
2010年第9期37-39,共3页
Cereal & Feed Industry
关键词
小麦胚
蛋白质饮料
稳定剂
乳化剂
风味调配
wheat germ
protein beverage
stabilizer
emulsifier
preparation of flavor
