| 银杏核桃蛋白饮料开发工艺研究 |
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| 引用本文： | 卜颖民,庄艳玲,姚自奇,梁绍隆,温凯,李东. 银杏核桃蛋白饮料开发工艺研究[J]. 食品研究与开发, 2010, 31(2) |
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| 作者姓名： | 卜颖民 庄艳玲 姚自奇 梁绍隆 温凯 李东 |
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| 作者单位： | 1. 北京市科威华食品工程技术有限公司,北京,100069
2. 北京市营养源研究所,北京,100069 |
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| 基金项目： | 北京市科学技术研究院创新团队建设项目 |
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| 摘 要： | 通过试验,优选试验参数与试验方法.试验结果表明:按照白砂糖8%、SE15(蔗糖酯)0.1%、吐温600.15%、异抗坏血酸钠0.05%、乙基麦芽酚50mg/L、三聚磷酸钠0.03%、酪朊酸钠0.05%的配比关系制得的产品状态稳定均一,色泽乳白,口感香醇.
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| 关 键 词： | 银杏 核桃 工艺 |
The Researches on Ginkgo Walnut Protein Drinking's Technologies |
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| BU Ying-min,ZHUANG Yan-ling,YAO Zi-qi,LIANG Shao-long,WEN Kai,LI Dong. The Researches on Ginkgo Walnut Protein Drinking's Technologies[J]. Food Research and Developent, 2010, 31(2) |
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| Authors: | BU Ying-min ZHUANG Yan-ling YAO Zi-qi LIANG Shao-long WEN Kai LI Dong |
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| Affiliation: | BU Ying-min1,ZHUANG Yan-ling1,YAO Zi-qi1,LIANG Shao-long1,WEN Kai1,LI Dong2 (1. Beijing Keweihua Food Engineering Technology Co.,Ltd,Beijing 100069,China,2. Beijing Research Institute for Nutritional Resources,China) |
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| Abstract: | Through experiments, parameters and experimental methods were selected. The results show that Sugar 8 %,SE15 (sucrose esters)0.1 %, Tween 600.15 %, Sodium erythorbate 0.05 %, Ethyl maltol 50 mg/L, Sodium tripolyphosphate 0.03 %, Sodium caseinate 0.05 % make a stable and milky white products which tastes delicious. |
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| Keywords: | ginkgo walnut technologies |
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