摘要
豆奶是一种营养价值较高的植物蛋白饮料,其蛋白质含量在3.6%以上(固形物含量在8%以上时),蛋白质中必需氨基酸的含量除含硫氨基酸(蛋氨酸和胱氨酸)偏低外,其它必需氨基酸的比例均合乎FAO/WHO提出的理想蛋白质的要求.经常饮用豆奶,不但能增加蛋白质营养。
Several factors including pH, water sterilizing time, sweet adding,and emulsifing agent affected the colour and lustre. The proper choice of above technical parameters can improve the colour of bean milk and upgrade the commercial values of this products. Reliable results can be obtained by using the transparency as the evaluation index to study the changes of the colour of this milk.
出处
《食品与机械》
CSCD
1994年第6期17-19,共3页
Food and Machinery
