植物蛋白饮料增稳研究  

Stability augmentation of vegetable protein drinks

作　　者：周雪松[1] 曾建新[1] 蒋文真[1] 

机构地区：[1]广州合诚实业有限公司,广东广州510530

出　　处：《粮食与油脂》2007年第5期10-12,共3页Cereals & Oils

基　　金：广州市科技计划项目(2006Z3-E03111)

摘　　要：增稳是植物蛋白饮料加工中最为关键技术,该文介绍植物蛋白饮料失稳机理,并从饮料体系组成性质和加工工艺两方面综述植物蛋白饮料开发中增稳关键事项。Stability augmentation is vital to vegetable protein drinks. Destabilization mechanism of vegetable protein drinks is introduced in the paper, and the key notes of stability augmentation during the development of vegetable protein drinks are elaborated based on the ingredient characteristics and processing technics.

关 键 词：植物蛋白饮料 失稳机理 增稳 

分 类 号：TS201.21[轻工技术与工程—食品科学]