| 姜汁花生奶复合饮料的研究 |
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| 引用本文： | 王灵昭,杜云建,徐俊.姜汁花生奶复合饮料的研究[J].食品研究与开发,2007,28(2):93-97. |
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| 作者姓名： | 王灵昭 杜云建 徐俊 |
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| 作者单位： | 淮海工学院海洋学院,江苏,连云港,222005 |
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| 摘 要： | 研究了姜汁花生奶的工艺路线、关键工艺参数、配方以及稳定性。姜汁花生奶具有生姜和花生的复合风味。是一种高营养、新口味的新型保健复合植物蛋白饮料。为该产品的工业化生产提供参考和理论基础。
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| 关 键 词： | 姜汁花生奶 工艺 配方 稳定性 |
| 修稿时间： | 2006-10-11 |
STUDY ON THE COMPOUND PEANUT MILK BEVERAGE WITH GINGER JUICE |
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| WANG Ling-zhao,DU Yun-jian,XU Jun.STUDY ON THE COMPOUND PEANUT MILK BEVERAGE WITH GINGER JUICE[J].Food Research and Developent,2007,28(2):93-97. |
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| Authors: | WANG Ling-zhao DU Yun-jian XU Jun |
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| Affiliation: | School of Ocean, Huaihai Institute of Technology, Lianyungang 222005, Jiangsu, China |
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| Abstract: | The processing technology, key procedure prameters, formula and stability of peanut milk beverage with ginger juice were studied. The compound peanut milk beverage with ginger juice was a kind of beverage that had rich nutrition, new taste and health function with compound aroma of peanut milk and ginger. The article provided the theoretical foundation and reference value to producing the beverage in industrialization. |
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| Keywords: | the peanut milk beverage with ginger juice technology formula stability |
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