【摘要】 以燕麦、花生为原材料制作蛋白饮料。通过单因素试验及正交优化试验,研究燕麦浆添加量、花生浆添加量、柠檬酸添加量及木糖醇添加量对饮料品质的影响,结果表明:配方为燕麦浆添加量40%、花生浆添加量30%、柠檬酸添加量0.1%、木糖醇添加量6%时制得的饮料品质最佳。更多还原

【Abstract】 Oat and peanut was used to make protein drinks. the process of citric acid and xylitol and the effect of the formula on the quality of the beverage. Through single factor test and orthosolation optimization test, the effects of oat pulp addition, peanut syrup addition, citric acid addition and glycol addition on beverage quality were studied, and the results showed that the beverage quality was the best when the formula added 40% for oatmeal, 30% for peanut slurry, 0.1% for citric acid addition and 6% for glycol.更多还原