【摘要】 本实验探讨了凝乳型花生蛋白乳饮料的制备方法，通过预备实验和四因子三水平的正交实验得到了最优工艺条件。初步确认了在花生蛋白和牛乳酪蛋白的混合乳浊液中，由于添加蔗糖脂肪酸酯而使蛋白质的等电点发生漂移更多还原

【Abstract】 This paper has made studies about the methods to prepare set type peanut protein milk beverage.The optimal conditions were obtained through preparatory and orthogonal experiments.The isoelectric point of the proteins drifted in the emulsified mixture of peanut proteins and milk casein because of the addition of sucrose fatty acid ester.更多还原