【摘要】 以榛子果仁、枸杞为主要原料,采用单因子试验和正交试验,对榛子枸杞复合饮料加工制作工艺和其稳定性进行了研究。确定其原料的配比,甜味剂、乳化剂、增稠剂等添加剂的使用,加工制作复合型植物蛋白乳饮料。更多还原

【Abstract】 The technology process and stability of compound beverage of hazenut and Chinese wolfberry as the main material were researched through the single factor and orthogonal test.To manufacture compound plant protein milk beverage,the ratio of material and the use of additives as sweetener,emulsifier and thickener for compound plant protein beverage were demonstrated.更多还原