| 新鲜鸡蛋饮料的研究和制作 |
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| 引用本文： | 赖建平,林金莺,陈乐恒,蔡翠怡,周勇强,罗军. 新鲜鸡蛋饮料的研究和制作[J]. 食品科学, 2001, 22(9): 58-60 |
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| 作者姓名： | 赖建平 林金莺 陈乐恒 蔡翠怡 周勇强 罗军 |
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| 作者单位： | 广州大学生物与化学工程学院轻化工程系； 第一军医大学微生物教研室 |
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| 摘 要： | 本文阐述了以新鲜鸡蛋、蜂蜜为主要原料,再加入苹果醋、葡萄糖、浓缩果汁、白糖、稳定剂及食用香料,经过一定的加工方法,制成一种酸甜可口、均匀一致的浅黄色饮料,通过确定了苹果醋的加入量,提高了新鲜鸡蛋饮料的耐热性,从而解决了热消毒的问题。此鸡蛋饮料饮用方便,营养丰富。
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| 关 键 词： | 鸡蛋 蜂蜜 饮料 营养 苹果醋 |
The Study of Beverage of Fresh Egg |
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| LAI Jian-Ping,Lin-Jin-Ying,Chen-Le-Heng,CAI Cui-Yi,ZHOU Yong-Qiang,Luo-Jun. The Study of Beverage of Fresh Egg[J]. Food Science, 2001, 22(9): 58-60 |
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| Authors: | LAI Jian-Ping Lin-Jin-Ying Chen-Le-Heng CAI Cui-Yi ZHOU Yong-Qiang Luo-Jun |
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| Abstract: | The paper studies the method of produce one kind of soul and sweet,good taste, homogeneous pale yellow beverage. The beverage chooses the material of fresh egg and honey,and put in apple of vinegar, grape sugar,concentrated syrup,sugar,edible essence. Though corroborating the amount of apple of vinegar,find out the method of resolve the problem of heat, raised its capability of re- heat,It shows that the beverage has convenience of drink, and high nutrition. |
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| Keywords: | Beverage Nutrition Apple of Vinegar |
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