| 花生蛋白奶稳定性的研究 |
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| 引用本文： | 李雄辉. 花生蛋白奶稳定性的研究[J]. 江西科学, 1995, 13(1): 34-37 |
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| 作者姓名： | 李雄辉 |
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| 作者单位： | 江西省科学院 |
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| 摘 要： | 从植物蛋白奶不稳定现象出发，系统地介绍了花生蛋白奶的乳化剂和增稠剂的作用原理，以及应用方法，并从工艺改进的角度来论述提高花生蛋白奶稳定性的措施。
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| 关 键 词： | 花生蛋白奶 乳化剂 增稠剂 稳定性 植物蛋白奶 |
STABILITY OF PEANUT PROTEIN EMULSIFIED DRINK |
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| Li Xionghui. STABILITY OF PEANUT PROTEIN EMULSIFIED DRINK[J]. Jiangxi Science, 1995, 13(1): 34-37 |
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| Authors: | Li Xionghui |
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| Abstract: | Due to the unstatility of peanut protein drink.A working principle and an applied method of selecting emulsifier and thicker for peanut protein drink were prodided.Furtermove,based on the technological improvement,the methods used for increasing the statility of peanut protein drink were discussed. |
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| Keywords: | Peanut protein drink Emulsifier Thicker Stability |
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