摘要
本文介绍了在常温下保质三个月以上的花生乳工艺流程、产品质量及经济效益,并对乳化与灭菌工艺进行阐述。
The processing technique, product quality and economic benefits of peanut milk which has been kept over 3 months at normal atmospheric temperature is introduced in this paper. The techniques of emulsion and sterilization are reported also.
出处
《食品工业科技》
CAS
CSCD
北大核心
1991年第6期51-55,共5页
Science and Technology of Food Industry
