| 速溶豆浆晶的研制 |
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| 引用本文： | 张文堂,王显伦.速溶豆浆晶的研制[J].河南工业大学学报(自然科学版),1988(3). |
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| 作者姓名： | 张文堂 王显伦 |
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| 作者单位： | 郑州粮食学院食品工程系
(张文堂)，郑州粮食学院食品工程系(王显伦) |
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| 摘 要： | 本文主要介绍“速溶豆浆晶”生产的基本原理、生产工艺及质量分析,给出了各工序的主要工艺参数,阐述了脱除豆腥味和保持产品速溶性的一些问题。
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| 关 键 词： | 豆浆晶 钝化 豆腥味 浓缩 干燥 速溶 |
The Development of Highly Soluble Soya-Bean Drink |
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| Zhang Wentang Wang Xianlun.The Development of Highly Soluble Soya-Bean Drink[J].Journal of Henan University of Technology Natural Science Edition,1988(3). |
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| Authors: | Zhang Wentang Wang Xianlun |
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| Affiliation: | Food Engineering Department |
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| Abstract: | The article presents the principle and technology of manufacturing highly soluble soya-bean drink and works out main technical parameters in working operations. The problems, such as elimination of rancid smell of beans, retention of its high solubility are also delt with in this paper |
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| Keywords: | soya-bean drink passivation rancid smell of beans concentrate dry high solubility |
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