| 荞麦绿豆蛋白饮料的研制 |
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| 引用本文： | 周昇昇,赵玉生. 荞麦绿豆蛋白饮料的研制[J]. 食品工业, 2006, 0(2) |
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| 作者姓名： | 周昇昇 赵玉生 |
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| 作者单位： | 郑州轻工业学院食品与生物工程系，郑州轻工业学院食品与生物工程系 郑州 450002，郑州 450002 |
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| 摘 要： | 以杂粮中的荞麦和绿豆为原料,以感官评定和稳定性为指标,确定出苦荞绿豆奶饮料的生产工艺配方和主要工艺参数,并对饮料中功能性成分芦丁含量进行了测定。
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| 关 键 词： | 荞麦 绿豆 蛋白饮料 |
Study on the Buckwheat-Mung Bean Protein Beverage |
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| Zhou Sheng-sheng, Zhao Yu-sheng Food and Bioengineering Department,Zheng Zhou University of Light Industry. Study on the Buckwheat-Mung Bean Protein Beverage[J]. The Food Industry, 2006, 0(2) |
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| Authors: | Zhou Sheng-sheng Zhao Yu-sheng Food Bioengineering Department Zheng Zhou University of Light Industry |
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| Affiliation: | Zhengzhou 450002 |
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| Abstract: | Buckwheat and mungbean are part of minor grain crops. Take advantage of these two raw materials, regard the sense record and stabilization score as index, we get the best direction for processing , main process data and then produce this kind of albumen beverage. Besides, we also study on the content of rutin in the beverage as the functional factor. |
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| Keywords: | buckwheat mung bean protein beverage |
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