Protein Beverage

Technical Parameters in the Process of Compound Protein Beverage

复合蛋白饮料的研制及某些技术参数的研究

Study on the stability acid - protein beverage

调配型酸性乳蛋白饮料稳定性研究

Study on the Development of Peanut Protein Beverage

花生蛋白饮料的研制

Study on the Technology and Property of Hazelnut Protein Beverage

榛子蛋白饮料工艺及特性研究

Study on the storage life of condensed hazelnut protein beverage liquid

榛子饮料浓缩液脂肪氧化动力学与贮存期预测

Study on enzymatic processing technology of basic material of protein beverage by corn germ

酶法制备玉米胚芽蛋白饮料基料的工艺研究

Studies on processing technology of the acidic jujube-walnut compound protein beverage

加酸核桃红枣复合饮料加工工艺研究

Study on processing complex protein beverage of soybean and lactoalbumin

乳清大豆复合蛋白饮料的研制

Effect of Jujube polysaccharide on stability of almond protein beverage

红枣粗多糖对巴旦木蛋白饮料稳定性的影响

Development of wheat germ protein beverage

小麦胚芽蛋白饮料的研究与开发

Enzymatic processing technology of basic material of protein beverage by com germ was studied in this paper .

本文以干法玉米胚芽为原料，对酶法制备玉米胚芽蛋白饮料基料的工艺条件进行了研究。

Peanut Protein Beverage Preparation Using Defatted and Micronized Peanut Power

利用超微低温脱脂花生粉研制花生蛋白饮料

Preparing Amino Acid - Protein Beverage from Rice Residue by Papain Enzymolysis

木瓜蛋白酶酶解米渣制备氨基酸蛋白饮料

Is vegetable protein beverage met in the following development predominate ? What is the trend ?

植物蛋白饮料在以后的发展中会成为主流吗？趋势是什么？

The optimized formulation of hazelnut protein beverage were determined through the RS A design and analysis .

通过响应面设计与分析，得出了榛子蛋白饮料的最优配方。

The development of a complex stabilizer for the peanut protein beverage processed in our laboratory is presented .

优化花生蛋白饮料的复配稳定剂配方，评价添加稳定剂后饮料的感官特性。

Wheat germ , a by product of flour milling , was developed to produce healthy protein beverage .

以制粉业的副产品小麦胚芽为原料，开发研制符合人们生理健康需要的植物蛋白饮料。

The oyster enzymatic hydrolysate after deodorization used to develop oyster protein beverage .

脱腥牡蛎酶解液在牡蛎蛋白饮料产品开发上的应用。

Study on Silkworm Chrysalis Protein Beverage

蚕蛹蛋白饮料的研制

Preparation of pinctada martensii protein beverage

珍珠贝肉蛋白饮料的研制

Study on Stability of the Acidic Jujube-pine nut Compound Protein Beverage & Effect of pH , Electrolyte and Condition of Homogenization of Stability

酸性红枣松仁复合蛋白饮料稳定性研究&pH、电解质和均质条件对稳定性的影响

In this paper , by orthogonal test , the best hazelnut protein beverage emulsify stabilizer is selected , moreover , explore killing germs technology .

本研究通过正交试验对榛仁蛋白饮料乳化稳定剂进行了优选，并通过试验对杀菌工艺进行了探讨。

Vegetable protein beverage cans of food and drink after filling in the process of production high temperature vacuum formed after cooling , to ensure the quality of drinks can be a long time .

凉茶、植物蛋白饮料易拉罐食品饮料在生产过程中高温灌装后冷却后会形成真空，以保证饮料能够较长时间的保证质量。

The experiment has studied the technological process of the silkworm chrysalis protein beverage , by which , the silk worm chrysalis were blanched , hydrolyzed and prepared .

研究了新鲜蚕蛹经漂烫、水解、调配、均质等工序制成蛋白饮料的工艺条件，消除了蚕蛹蛋白的褐变和凝沉现象。

Pinenut milk HLB value is about 6 that is lower than ordinary plant protein beverage . So it need the emulsify stabilizer that the lipophilic group is more .

HLB值是选择乳化稳定剂的重要指标，松仁乳的HLB值在6左右，较一般的植物蛋白饮料的HLB值低，需要亲油基较多的乳化稳定剂。

Through the three levels of three factors orthogonal test , to determine the red dates , walnut compound protein beverage the optimum formula was : jujube juice and walnut milk volume ratio of1:1,10 % sucrose , 0.1 % compound emulsifier . 6 .

通过三因素三水平的正交试验，确定红枣、核桃复合蛋白饮料最佳配方为：枣汁与核桃乳体积比为1∶1，蔗糖10%，复合乳化剂0.1%。

The paper briefly reported the technique of developing protein beverage using peanut protein , which was extracted with water-dissolving method , and emphasized the work on the influence of pH value on solubility of peanut protein , and stability , flavor and colour of protein beverage .

本文简述了用水溶法提取花生蛋白制备蛋白饮料的工艺流程。并对花生蛋白的溶解性、蛋白饮料的稳定性、风味和色泽与pH关系等关键问题的研究作了重点报道。

Study on Black Tea Drink Preparation of high protein cactus beverage

仙人掌高蛋白饮品的研制

The Research on Set Type Peanut Protein Milk Beverage

凝乳型花生蛋白乳饮料的研究

Study on the Technology and Stability of Almond Vegetable Protein Fermented Beverage

巴旦木植物蛋白发酵饮料工艺及稳定性研究