| 利用马铃薯淀粉下脚液生产饮料工艺的研究 |
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| 引用本文： | 李胜华 崔波. 利用马铃薯淀粉下脚液生产饮料工艺的研究[J]. 山东轻工业学院学报, 1996, 10(2): 33-36,67 |
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| 作者姓名： | 李胜华 崔波 |
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| 作者单位： | 山东轻工业学院食品工程系 |
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| 摘 要： | 本实验尝试从马铃薯中提取蛋白质等成份，并适当添加姜汁，制成一种新型饮料，对饮料生产的工艺条件作了详细探讨，成功地解决了马铃薯褐变及沉淀等问题，确定了最佳配方及工艺。
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| 关 键 词： | 马铃薯 饮料 褐变 沉淀 |
^An Exploration of a Beverage Production Process by Using Potato Starch Wastes |
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| Li Shenghua, Cui Bo, Xue Zongxiong, Qu Xin. ^An Exploration of a Beverage Production Process by Using Potato Starch Wastes[J]. Journal of Shandong Institute of Light Industry(Natural Science Edition), 1996, 10(2): 33-36,67 |
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| Authors: | Li Shenghua Cui Bo Xue Zongxiong Qu Xin |
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| Abstract: | This experiment attempts to produce a new kind of healthy drink which contains ginger juice as well as protein, etc. extracted from potatoes. The process condtion is studied in detail and some problems such as potato browning and sedimentation are solved. Finally,an optimum formula and technology have been obtained. |
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| Keywords: | protein ginger juice browning sedimention |
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