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- 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?
- Investigation on condensed vegetable protein beverage principle 植物蛋白饮料主剂的研究
- Keywords vegetable protein beverage;stabilizer;stability;powdered phospholipid;agar; 植物蛋白饮料;稳定剂;稳定性;粉末磷脂;琼脂;
- Vegetable protein beverage 植物蛋白饮料
- Water soluble functional vegetable protein. 水溶性植物功能蛋白。
- Peas, beans and lentils are a good source of vegetable protein. 豌豆、豆荚和扁豆是植物蛋白质的大好来源。
- Vegetable protein intake was inversely related to blood pressure. 摄取蔬菜类蛋白质与体内的血压是成反比关系。
- Monosodium glutamate 、and hydrolyzed vegetable protein etc. 干贝素及大豆水解蛋白等食品素材。
- The processing and optimal formulation of pine kernel protein beverage are studied.It possesses peculiar flavor and abundant nutrition. 研究了松仁饮料的工艺条件及最佳配方。制成了风味独特、营养丰富的蛋白饮料。
- In this paper,by orthogonal test,the best hazelnut protein beverage emulsify stabilizer is selected,moreover,explore killing germs te... 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 milk beverage stabilizer, 植物蛋白牛奶饮料稳定剂
- Vegetable proteins such as beans and lentils are also important. 植物蛋白质,如豆类和小扁豆等蛋白蛋也是重要的。
- 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。
- The optimum food emulsifiers and thickening ag ents were selected and the processing condition,food formula and tig ernut protein beverag e criterion were obtained. 对虎坚果制汁工艺、乳化剂、乳化稳定剂选择优化等进行了研究,确定了饮料工艺、配方及产品质量标准。
- The content of levulinic acid in soy sauce, hydrolyzed vegetable protein (HVP) and caramel was determined. 摘要对酱油、酸水解植物蛋白(HVP)、焦糖色素中乙酰丙酸的含量进行了测定。
- A rich source of easy-to-digest vegetable protein, free from fat and cholesterol of animal origin. 含高量容易消化的蔬菜蛋白质,不含从动物来源的脂肪和胆固醇。
- The content of levulinic acid in soy sauce,hydrolyzed vegetable protein(HVP)and caramel was determined. 对酱油、酸水解植物蛋白(HVP)、焦糖色素中乙酰丙酸的含量进行了测定。
- Rice bran protein (RBP) is a kind of hypoallergenic, high protein efficiency ratio (PER) vegetable protein. 米糠中的蛋白质是一种低过敏性、高生物效价的优质植物蛋白质。
- The functional properties of HVP ( hydrolytic vegetable protein) has close relation to its molecular weight. 水解植物蛋白(HVP)的功能特性与其分子量的大小有十分密切的关系。
- Vegetable protein is both abundant in resources and cheap but is limited due to lacking satisfactorily functional features in foods. 植物蛋白资源广,价格便宜,但在食品中缺乏令人满意的功能特性而受到限制。