摘要
以虎坚果为原料研制植物蛋白饮料。对虎坚果制汁工艺、乳化剂、乳化稳定剂选择优化等进行了研究,确定了饮料工艺、配方及产品质量标准。
The paper studies the processing of tig ernut juice.The optimum food emulsifiers and thickening ag ents were selected and the processing condition,food formula and tig ernut protein beverag e criterion were obtained.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第5期44-45,共2页
Science and Technology of Food Industry
