摘要
通过实验确定了全脂核桃乳研制的工艺参数 ,探讨了乳化剂和稳定剂对核桃乳稳定性的影响 ,并对产品的营养成分和储存稳定性进行了分析。
Walnut,a kind of ancient tree nut,contains high quality protein,oil and many other nutrients.The processing technology of whole walnut milk and its stability were studied in this paper.At last,the nutrients and storage stability of the product were analyzed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第4期42-43,共2页
Science and Technology of Food Industry
