| 调配型酸豆奶的研制及其稳定性影响因素的研究 |
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| 引用本文： | 胡国华,侯骏,舒文,翟瑞文,蒋黎明.调配型酸豆奶的研制及其稳定性影响因素的研究[J].现代商贸工业,2003(5):48-50. |
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| 作者姓名： | 胡国华 侯骏 舒文 翟瑞文 蒋黎明 |
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| 作者单位： | 1. 上海师范大学生命与环境科学学院,200234
2. 上海梅林正广和集团有限公司,200082 |
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| 摘 要： | 本文通过大量反复的试验,讨论了调配型酸性豆乳饮料的生产工艺及其中的几个重要因素(酸豆奶饮料中的蛋白质浓度、pH值、搅拌速度、均质条件、调配顺序和杀菌条件等)对其稳定性的影响。
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| 关 键 词： | 大豆 酸奶 稳定性 |
Studies on the Development of A Formulated Sour Soybean Milk Drink and the Affection Factor of its Stability |
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| Abstract: | A formulated sour soybean milk drink was developed from soybean as ra w material?The production technology for the drink was expounded?The taste and stability of the drink were discussed? |
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| Keywords: | soybean sour milk stability |
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