| 全脂核桃乳及稳定性的研究 |
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| 引用本文： | 崔莉,葛文光.全脂核桃乳及稳定性的研究[J].食品工业科技,2001(4):42-43. |
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| 作者姓名： | 崔莉 葛文光 |
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| 作者单位： | 无锡轻工大学, |
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| 摘 要： | 通过实验确定了全脂核桃乳研制的工艺参数,探讨了乳化剂和稳定剂对核桃乳稳定性的影响,并对产品的营养成分和储存稳定性进行了分析.
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| 关 键 词： | 核桃乳 稳定性 乳状液 |
Study on whole walnut milk and its stability |
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| Cui Li et al..Study on whole walnut milk and its stability[J].Science and Technology of Food Industry,2001(4):42-43. |
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| Authors: | Cui Li |
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| Affiliation: | Cui Li et al. |
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| Abstract: | Walnut,a kind of ancient tree nut,contains high quality protein,oil and many other nutrients.The processing technology of whole walnut milk and its stability were studied in this paper.At last,the nutrients and storage stability of the product were analyzed. |
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| Keywords: | walnut milk stability emulsion |
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