摘要
以干法玉米胚芽为原料,对玉米胚芽乳饮料的生产进行研究,探讨酶解工艺条件及原辅料对产品稳定性的影响,确定玉米胚芽乳饮料的加工工艺。
The processing of corn germ milk beverage was studied in this paper. The technological conditions of enzymolysis corn germ and the effects of raw material and subsidiary ingredients to the stability of the beverage were investigated. The ingredients and technology of corn germ milk beverage were provided in the end.
出处
《食品科技》
CAS
北大核心
2005年第3期69-71,75,共4页
Food Science and Technology
关键词
玉米胚芽
酶法提汁
稳定性
乳饮料
corn germ
enzymatic extraction
stability
milk beverage
