摘要
对生产鸡蛋蛋白水解多肽饮料进行了实验研究,探讨了原辅料对产品风味、稳定性的影响,提出了鸡蛋蛋白水解多肽饮料的配方和加工工艺。
This paper studied the processing of egg protein hydrolysis polypeptide beverage and studied the effects of the raw material and subsidiary to the flavor and stability of the beverage. In the end,it provided the ingredients and product technology of the egg protein hydrolysis polypeptide beverage.
出处
《食品科技》
CAS
北大核心
2002年第2期44-45,43,共3页
Food Science and Technology
基金
黑龙江省青年基金项目
