摘要
以脱脂松籽为原料 ,开发研制了松籽乳饮料。并且研究了酶解工艺条件对松籽饼粕中蛋白质溶出率的影响 ,通过实验确定了最佳酶解工艺条件。同时还对松籽乳饮料稳定性配方进行了研究 ,确定了松籽乳饮料稳定性最佳时 。
A defatted pine-nut milk drink was developed from pine-nut. In the paper, the influence of the technological condition of enzymolysis on the yield of protein from pine-nut cake is studied, and the optimal technological condition of enzymolysis is determined through experiments. The stable formula of the drink is explored, and the amounts of emulsifiers and stabilizers for the drink with the optimum stability are determined.
出处
《饮料工业》
2003年第5期18-21,共4页
Beverage Industry
关键词
脱脂松籽
酶解
稳定性
松籽乳饮料
defatted pine-nut
enzymolysis
stability
pine-nut milk drink
