摘要
本文介绍了利用乳清浓缩蛋白(WPC80)作蛋白质强化剂,海藻胶及魔芋粉混合胶作凝固剂制作的蛋白强化果冻。
This paper describe a Method of making protein - fortified jelly using protein conentrate as protein sources and the mix of seawed gel and amorphophallus powder as jellify factors.
关键词
乳清浓缩蛋白
蛋白强化果冰
果冻
whey protein, concentrate, protein-fortified, jelly