小麦胚饮料的研制  

Research and manufacture of wheat germ beverage

作　　者：张敬敏[1] 盘赛昆[1] 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005

出　　处：《粮食与饲料工业》2010年第9期37-39,共3页Cereal & Feed Industry

摘　　要：以小麦胚为原料,研制出小麦胚蛋白饮料.通过实验,对乳化剂和稳定剂选择及产品的风味调配进行了研究,得出了最佳的稳定条件以及最佳配方。由此制得的产品营养丰富、风味独特、口感柔和,稳定性好。Protein beverages were successfully prepared from wheat germ. Through experiment, selection of emulsifier and stabilizer as well as preparation of product flavors was researched. And the optimum stability conditions and best formulas were obtained. Products developed under these conditions had rich nutrients, unique flavor, soft taste and good stability.

关 键 词：小麦胚 蛋白质饮料 稳定剂 乳化剂 风味调配 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]