摘要
对豌豆加工豆奶的工艺条件进行了研究,通过正交试验确定了豌豆豆奶的前处理、护色、酶解等条件,并对其风味进行了调配研究。
The technology of processing pea milk with soya was studied.Employing orthogonal experiment, the optimumtechnical conditions of pre-treatment and amylase hydrolysis with and color fixatives to procesis pea milk with soybean wereobtained. The flavor adjustment was studied.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第8期211-214,共4页
Food Science
