摘要
以林蛙油为主要原料 ,利用生物酶解和超微乳化分散技术 ,通过脱腥、脱色处理 ,辅以红枣、白砂糖进行调配 ,研制出了具有较高营养价值和保健作用的林蛙油功能性饮料。
A functional drink with high nutritional value and health beneficial effects was produced by adopting the biological enzymolysisand ultra micro emulsification technologies, deodorizing and decolorizing, and adding some ingredients such as jujube and sugar.
出处
《饮料工业》
2002年第6期15-17,43,共4页
Beverage Industry
