摘要
从风味、状态、营养成分和卫生质量、综合控制及管理四大方面对花生乳、豆乳的品质控制进行了较为全面的论述 ,并试图从作用机理上对一些现象进行深层次的探讨 ,以求对生产实际起到一定的指导作用。
In the paper, the control on the quality of peanut milk and soybean milk is discussed in the aspects of flavour, behaviour, nutritional components and comprehensive hygiene quality control. Some phenomena are revealed and discussed in reaction mechanism with a view of directing the production practice.
出处
《饮料工业》
2003年第4期43-47,共5页
Beverage Industry
关键词
花生乳
豆乳
作用机理
品质控制
peanut milk
soybean milk
reaction mechanism
quality control
