| 植物蛋白饮料稳定性分析与控制措施 |
| |
| 引用本文： | 雷昌贵,蔡花真,孟宇竹,姚慧敏,杨伟杰. 植物蛋白饮料稳定性分析与控制措施[J]. 饮料工业, 2010, 13(10): 34-36. DOI: 10.3969/j.issn.1007-7871.2010.10.009 |
| |
| 作者姓名： | 雷昌贵 蔡花真 孟宇竹 姚慧敏 杨伟杰 |
| |
| 作者单位： | 河南质量工程职业学校,河南平顶山467000 |
| |
| 基金项目： | 河南省教育厅自然科学研究计划项目 |
| |
| 摘 要： | 探讨了生产中影响植物蛋白饮料稳定性的主要因素及控制措施,包括生产用水、原料组成特性、均质条件、浓度、pH、添加剂使用情况、杀菌条件、微生物等。
|
| 关 键 词： | 植物蛋白饮料 稳定性 控制措施 |
Analysis of and control measures on stability of vegetable protein beverages |
| |
| LEI Chang-gui,CAI Hua-zhen,MENG Yu-zhu,YAO Hui-min,YANG Wei-jie. Analysis of and control measures on stability of vegetable protein beverages[J]. Beverage Industry, 2010, 13(10): 34-36. DOI: 10.3969/j.issn.1007-7871.2010.10.009 |
| |
| Authors: | LEI Chang-gui CAI Hua-zhen MENG Yu-zhu YAO Hui-min YANG Wei-jie |
| |
| Affiliation: | (Henan Quality and Engineering Vocational College,Pingdingshan 467000,Henan,China) |
| |
| Abstract: | The major factors influencing the stability of vegetable protein beverages in processing and the control measures related are discussed,including water for production,compositions and properties of raw materials,homogenization conditions, concentration,pH,use of food additives,sterilization conditions,microorganisms,etc. |
| |
| Keywords: | vegetable protein beverage stability control measure |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
