摘要
探讨了用绿豆凉粉泔水研制清凉饮料的工艺过程和方法。研究表明,分离淀粉后的蛋白质浆水经特殊工艺处理,可制得具有一定营养价值的清凉饮料。
The technological process for making a refreshing drink from mung bean protein-swill was investigated. The results showed that mung bean protein-swill with starch separated out could be used to make a refreshing drink with certain nutritional values, after a special treatment.
出处
《饮料工业》
2006年第9期19-21,共3页
Beverage Industry
关键词
绿豆泔水
饮料
mung bean protein-swill
drink
