摘要
以玉米和金樱子为原料,并对玉米中蛋白质的水解工艺条件进行研究,以达到增加饮料营养的目的。通过对金樱子调配,配制具有独特果香饮料,结果表明玉米金樱子饮料的最佳配方为:白砂糖3g,金樱子浸提液25mL,柠檬酸0.125g,玉米酶解液20mL。
The paper was studied to improve the nutrition of beverage, using corn and Rosa Laevigata Michx as raw materials, which has special fruit aroma, the results show the best formula is about 3 g sugar, 25 mL water extract of Rosa Laevigata Michx, 0.125 g citric acid, 20 mL enzyme solution of corn.
出处
《食品工业》
北大核心
2009年第2期38-40,共3页
The Food Industry
关键词
玉米
酶解
金樱子
配方
corn
enzyme
Rosa Laevigata Michx
formula
