绿豆乳饮料生产工艺的研究  

STUDY ON THE TECHNICAL PROCESS OF THE MUNG BEAN MILK BEVERAGE

作　　者：邢黎明[1] 刘利君[2] 

机构地区：[1]内蒙古农业大学食品学院,呼和浩特010018 [2]天津科技大学食品学院,天津300222

出　　处：《内蒙古农业大学学报（自然科学版）》2005年第4期58-60,共3页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

摘　　要：绿豆乳饮料是由绿豆浆和鲜牛奶按适当比例混合,蛋白质含量丰富,必需氨基酸齐全。由于绿豆中赖氨酸含量高,而赖氨酸是许多食物提供蛋白质的限制性氨基酸,能促进铁在肠道内的吸收,增加高铁离子的形成,对防治缺铁性贫血具有特殊食疗作用。因此,在牛奶成分基础上,添加赖氨酸后,可发挥氨基酸的互补作用,使得该产品具有营养高、成本低、价格低廉及生产工艺简单等优点。本文就其最佳工艺条件进行探讨,并就出现的问题提出解决办法。The mung bean milk beverage is composed of soy-bean milk and milk proportionately,which contains abundant protein and essential amino acid. Also,the mung bean is rich in lysine,lysine is one of the limiting amino acid,which can promote the abortion iron gut, the conform of the iron ion can be promoted,which can prevent absent iron anaemia effectively by putting the lysine into the milk, the action of the amino acid is complemented ,The price of this product is very cheap;the nutrient of it is profuse and the technical process of it is very . The optimum technical process and the solution to the problems,which usually present during the producting were discussed.

关 键 词：绿豆乳饮料 赖氨酸 生产工艺 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]