| 复合胚芽蛋白饮料的研究 |
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| 引用本文： | 张红旗,胡红娟,吴相如. 复合胚芽蛋白饮料的研究[J]. 食品工程, 2007, 0(2): 40-42 |
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| 作者姓名： | 张红旗 胡红娟 吴相如 |
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| 作者单位： | 山西省食品工业研究所,太原,030024 |
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| 基金项目： | 太原市技术创新计划项目 |
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| 摘 要： | 对玉米胚芽、小麦胚芽、莜麦胚芽、大米胚芽的复配,通过分离、配料、均质、脱气、罐装、杀菌等工艺,生产出口感清爽,组织状态细腻,风味香甜,质量稳定的高营养纯天然复合胚芽饮料。
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| 关 键 词： | 复合胚芽 蛋白饮料 生产工艺 |
| 修稿时间： | 2007-05-23 |
Development of complex embryo protein beverage |
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| Zhang Hong-qi,Hu Hong-juan,Wu Xiang-ru. Development of complex embryo protein beverage[J]. Food Engineering, 2007, 0(2): 40-42 |
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| Authors: | Zhang Hong-qi Hu Hong-juan Wu Xiang-ru |
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| Abstract: | The corn embryo, wheat embryo and oat embryo, rice embryo were compounded, through separation, mixing, homogenization, degassing, canned, sterilizing process, the embryo protein beverage with comfortable taste, state organization and delicate flavor was produced. |
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| Keywords: | Complex embryo Protein drinks Production technology |
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