摘要
酶水解后的蛋清蛋白溶解性与热稳定性均增加,可作为保健食品配料用于营养饮料,本文通过正交试验对影响饮料风味的各种配料进行研究,找到较优的营养饮料配方,并对其杀菌条件进行研究。
After egg albumin was hydrolyzed by enzyme, its solubility , heat stability were improved. So it can be added to nutritive beverage as an functional of additive. In this article some additives which had effect on beverage flavor were studied by orthogonal experiment. The optimal formula and better sterilized condition of nutritive beverage were determined.
出处
《食品工业》
CAS
北大核心
2003年第2期27-28,共2页
The Food Industry
