摘要
通过应用显微镜分析豆奶加工过程中各加工工艺环节产品形态的变化,并结合离心、恒温箱放置观察方法,研究加工工艺中均质压力对豆奶品质的影响,对比分析不同显微效果图产生的原因,从而验证了部分相关理论。显微镜在饮料中的应用为饮料生产研究提供了一种新的方法。
Microscopy technique was used to analyze morphological changes of soy milk during processing. Meanwhile, study homogenization pressure on the quality of soy milk, compare with centrifugal, thermostat placed observation method. Then it tried to analyze the reason for causing states of different method, and parts of the correlative theories were validated. In a word, microscope provided a new method for the beverage production, research and enhancing the stability of the whole system.
出处
《食品工业》
北大核心
2011年第12期32-35,共4页
The Food Industry
关键词
显微镜
豆奶
均质
稳定性
microscopy
soy milk
homogeneous
stability
