摘要
叙述了植物蛋白饮料不稳定性的产生原因，并从原料组成、等电点、乳化稳定剂、均质和杀菌等几个方面来探讨解决蛋白质变性沉淀、其它固体微粒聚沉与脂肪上浮等问题的方法。
The authors describe the reasons for the unstability of vegetable protein beverages,and study the solutions to the denatural precipitation of proteins,the accumulation and deposit of other solid particles and the suspension of fat,etc. in the respects of the composition of raw materials,isoelectric point,emulsification stabilizers,homogenization,sterilization,and so on.
出处
《饮料工业》
1999年第1期39-41,共3页
Beverage Industry
关键词
植物蛋白饮料
稳定性
蛋白质
脂肪
vegetable protein beverage,stability,protein,fat
