植物蛋白饮料

植物蛋白饮料配方优化研究

Study on Optimization of the formula for vegetable protein drinks

植物蛋白饮料增稳研究

Stability augmentation of vegetable protein drinks

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。

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 .

富碘黑大豆植物蛋白饮料的生产工艺

Study on technology of producing black soybean drink enriched with iodine

海藻酸钠对植物蛋白饮料稳定性影响研究

Study on effects of sodium alginate on stability of plant protein drinks

植物蛋白饮料稳定性及稳定性预测模型的研究

Study on the Stability and the Stability Prediction Model of Vegetable Protein Beverages

玉米胚芽植物蛋白饮料的生产

Development of Corn-embryo Plant - albumen Beverage

植物蛋白饮料在以后的发展中会成为主流吗？趋势是什么？

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

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。

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

杏仁奶是一种优质植物蛋白饮料，其营养价值可与牛奶媲美。

Almond milk is a top-quality vegetable protein drink , with its nutritional value almost the same as that of milk .

通过对葵花籽乳饮料的配方及稳定性研究，研制出一种新的植物蛋白饮料。

A new vegetable protein drink was developed through the researches on the formula and stability of sunflower seed milk beverages .

因此，椰子汁是不可多得的天然植物蛋白饮料，会被越来越多的人了解和喜爱。

Bull ; Therefore , the coconut juice is the rare natural vegetable-protein drink , will be more and more person understandings and the affection .

利慧包装的产品已经成功应用于茶饮料、果汁、纯牛奶、含乳饮料、植物蛋白饮料等等行业。

The products of Leiwest Pak have been successfully applied in tea , fruit juice , pure milk , milk drinks , and vegetable protein drink industries and so on .

姜汁花生奶具有生姜和花生的复合风味，是一种高营养、新口味的新型保健复合植物蛋白饮料。

The compound peanut milk beverage with ginger juice was a kind of beverage that had rich nutrition , new taste and health function with compound aroma of peanut milk and ginger .

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。

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 .

采用均匀混料设计对以大豆、花生、核桃为原料的植物蛋白饮料进行配方试验，采用消费者总体接受性评定值及单位成本为指标进行配方优化。

Homogenized materials for vegetable protein drinks with soybean , peanut or walnut extract as an ingredient were used to optimize their formulae based on the scores of overall acceptance of the consumers and unit cost as indexes .

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 .

巴旦木植物蛋白发酵饮料工艺及稳定性研究

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

花生是资源丰富、价格低廉、营养价值高的植物蛋白资源之一，将益生菌作为食品的功能性成分，应用有疗效的菌株发酵花生乳，研制开发微生态活性植物蛋白饮料。

Peanut milk was fermented with therapeutic strains to produce vegetable drinks .