学术
国际标准刊号：ISSN 1007-7871
国内统一刊号：CN 21-1226
摘 要:
以苹果汁和奶粉为主要原料,以青鳞鱼水解蛋白粉为营养添加剂,研究了营养保健型青鳞鱼水解蛋白复合果味酸奶的制作工艺。采用正交试验方法确定了最佳工艺参数,该产品具有较高的营养价值。[著者文摘]
文章出处:
《饮料工业》-2008年11卷2期 -35-38页
Beverage Industry
栏目信息:
分 类 号:
文献标识码:
A
[参考文献]
Study on compound fruit-flavoured yoghurt containing hydrolyzed protein from Harengula Zunasi B.
CHANG Zhi-juan, DENG Shang-gui （1 Department of Bioengineering, Xinyang Agriculture College, Xinyang 464000, Henan, China; 2 Academy of Food and Pharmacy, Zhejiang Ocean College, Zhoushan 316000, Zhejiang, China）
Abstract:
The processing technology of compound fruit-flavoured yoghurt was studied, with apple and milk powder used as the main raw materials and the hydrolyzed protein powder from Harengula Zunasi B. as the nutrition additive. The optimum technological parameters were determined by orthogonal experiments. The yoghurt is up to standard and has high nutritive values.[著者文摘]
Key words:
hydrolyzed protein; Harengula Zunasi B. ; yoghurt; orthogonal experiment
收稿日期: 2007-05-19
基金资助:
国家自然科学基金（30371123）
更多评论>>文章评论
更多>>免费文章
cqvip.com