摘要
对大豆乳清蛋白乳饮料的加工工艺进行研究。通过正交试验确定最佳配方及工艺条件:在总蛋白含量≥1.5%的标准下,大豆乳清蛋白添加量为0.7%、白砂糖8%、柠檬酸0.3%、复合稳定剂0.2%。
The milk beverage was developed with whey soy protein（WSP） and whole milk powder as material.The optimum formula and processing conditions were achieved by orthogonal test.Result showed that with a total protein content of ≥1.5 %,the addition of WSP was 0.7 %,table sugar was 8 %,citric acid was 0.3 %,compound stabilizer was 0.2 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期114-116,共3页
Food Research and Development
关键词
大豆乳清蛋白
全脂奶粉
乳饮料
工艺
whey soy protein
whole milk powder
milk beverage
processing technology
