| 植物蛋白奶及稳定剂的研究 |
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| 引用本文： | 钱向明.植物蛋白奶及稳定剂的研究[J].河南工业大学学报(自然科学版),1994(4). |
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| 作者姓名： | 钱向明 |
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| 作者单位： | 郑州粮食学院科研所 |
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| 摘 要： | 依据大豆、花生的理化及营养特性，以大豆、花生为主要原料生产纯天然植物蛋白饮料，较好地克服了单纯以大豆和花生为原料进行加工的各种难题。与此同时，通过大量的对比实验研制出了以粉末磷脂、琼脂等为主体的蛋白饮料专用复合添加剂，为国产大豆粉末磷脂的应用提供了实践依据。
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| 关 键 词： | 植物蛋白饮料 稳定剂 稳定性 粉末磷脂 琼脂 |
VEGETABLE PROTEIN MILK AND ITS STABILIZER |
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| Oian Xiangming.VEGETABLE PROTEIN MILK AND ITS STABILIZER[J].Journal of Henan University of Technology Natural Science Edition,1994(4). |
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| Authors: | Oian Xiangming |
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| Abstract: | Based on the chemical and nutritional properties of soybeans and peanuts,akind of pure natural vegetable protein milk was developed.The products,taking soybeans andpeanuts as its primary ingredients,succeeded in overcoming the difficulties when soybeans orpeanuts were used alone,Through many contrast experiments,complex additives ,with pow-dered phospholipid and agar as the prime ingredients,were produced,especially for the albu-min milk. |
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| Keywords: | vegetable protein beverage stabilizer stability powdered phospholipid agar |
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