蛋白饮料

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 .

乳清大豆复合蛋白饮料的研制

Study on processing complex protein beverage of soybean and lactoalbumin

苦荞麦蛋白饮料的调味料添加剂为：甜菊糖0.02%、低聚果糖为0.2%、桔子香精0.001%；阿拉伯胶为0.2%、CMC为0.2%。

The beverage product was improved by adding stevioside 0.02 % , fructose 0.2 % , orange essence 0.001 % , gum Arabic 0.2 % , CMC 0.2 % and found steady and transparence .

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

榛子油和榛子蛋白饮料的工艺要点

Control Points in Production of Filbert Oil and Filbert Protein Drink

苦瓜仁蛋白饮料的加工技术

The Processing Technology for making Protein Drink from Momordica Charantia Seeds

花生粕的综合利用&花生蛋白饮料的研制

Systematic Utilization of Peanut Dregs & Research of Peanut Protein Drink

西番莲蛋白饮料营养成分分析

Analysis of the Nutritional Components of Protein Drinking of Passiflora Caerulea Linn

木瓜蛋白酶酶解米渣制备氨基酸蛋白饮料

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

植物蛋白饮料配方优化研究

Study on Optimization of the formula for vegetable protein drinks

红枣粗多糖对巴旦木蛋白饮料稳定性的影响

Effect of Jujube polysaccharide on stability of almond protein beverage

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

花生、大豆、莲子复合蛋白饮料的加工工艺

Processing technique of Compound Protein drink of Lotus , Soybean and peanut

榛子蛋白饮料工艺及特性研究

Study on the Technology and Property of Hazelnut Protein Beverage

利用超微低温脱脂花生粉研制花生蛋白饮料

Peanut Protein Beverage Preparation Using Defatted and Micronized Peanut Power

苦瓜蛋白饮料研制工艺

Research and Production of Bitter Melon Protein Healthy Beverage

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

脱腥牡蛎酶解液在牡蛎蛋白饮料产品开发上的应用。

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

花生系列蛋白饮料加工技术

Process Technology for A Series of Peanut Protein Drinks

复合蛋白饮料的研制及某些技术参数的研究

Technical Parameters in the Process of Compound Protein Beverage

西番莲蛋白饮料维生素保存率的研究

Analysis of Three Kinds of Vitamins Contents of Protein Drinking of Passiflora Caerulea Linn

酶法制备玉米胚芽蛋白饮料基料的工艺研究

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

调配型酸性乳蛋白饮料稳定性研究

Study on the stability acid - protein beverage

花生蛋白饮料的研制

Study on the Development of Peanut Protein Beverage

玉米胚芽植物蛋白饮料的生产

Development of Corn-embryo Plant - albumen Beverage

植物蛋白饮料增稳研究

Stability augmentation of vegetable protein drinks

小麦胚芽蛋白饮料的研究与开发

Development of wheat germ protein beverage

蚕蛹蛋白饮料的研制

Study on Silkworm Chrysalis Protein Beverage

不同的蛋白饮料有其不同的特性，故要求有不同的乳化稳定剂。

It has to do that choose the proper emulsify stabilizer to attain the stable state .

珍珠贝肉蛋白饮料的研制

Preparation of pinctada martensii protein beverage