摘要
本文根据营养学原理和豆奶加工工艺对纯豆奶、果汁豆奶、钙强化豆奶、锌强化豆奶,风味豆奶的配方及加工技术进行了研究。试验结果表明:采用适当的配方及加工工艺研制的营养风味豆奶营养价值高、口感良好,无沉淀、无凝固,是优质植物蛋白饮料。
The formula and technology of pure soyabean milk, fruit juice soyabean milk, calcium fortification soyabean milk, zinc fortification soyabean milk,flavour soyabean milk are studied in this paper on the basis of nutritional principle and soyabean milk production technology. The experiment results showed the nutritional flavour soyabean milk with suitable formula and production technology is good nutrition and tasty flavour, no sediment and no coagulation. They are kinds of good drink of plant protein.
出处
《食品工业科技》
CAS
CSCD
北大核心
1992年第1期23-27,共5页
Science and Technology of Food Industry
关键词
营养
豆奶
配方
工艺
饮料
nutrition
soyabean-milk
formula
technology
