摘要
本文研究了小米杏仁奶饮料的配方设计原则、生产工艺流程及最佳工艺条件,着重探讨了乳化剂、稳定剂对小米杏仁奶饮料的稳定效果。
The formula design of millet and almond milk its technological flow and optimum processing were studied. The stability effect of some emulsifier and stabilizer on millet and almond milk were also discussed .
出处
《食品工业》
北大核心
2002年第4期33-35,共3页
The Food Industry
