【摘要】 谷物胚芽奶是一个由水、油脂、蛋白质、碳水化合物等组成的复杂多相乳浊液,因此稳定性很差。通过对谷物胚芽奶的 乳化稳定性进行试验,提高油脂和蛋白质的分散性和稳定性,从而得到稳定的谷物胚芽奶产品。更多还原

【Abstract】 Cereal germ milk is a multiphase complex solution consisting of water, oil, protein, carbohydrate, etc. So its stability is poor. The results of the experiments conducted on the emulsification stability of the milk showed that stable cereal germ milk can be obtained by improving the dispersibility and stability of the oil and protein.更多还原