食品科学 ›› 2007, Vol. 28 ›› Issue (4): 368-370.
• 技术应用 • 上一篇 下一篇
岳春
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YUE Chun
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摘要: 用胶体化学的基本原理,对高淀粉玉米饮料的稳定性进行了研究,确定了玉米饮料的稳定性的最佳工艺参数,用该方法生产出来的玉米饮料其稳定性可达3个月之久。
关键词: 玉米饮料, 淀粉, 稳定性
Abstract: The colloidal system with beverage of high starch corn was studied with the gum chemistry basic principle.The optimum conditions were obtained to keep the colloidal system stable in the corn beverage.The colloidal system of corn beverage thus produced can kept more than 3 months.
Key words: corn beverage, starch, stability
岳春. 玉米饮料稳定性的探讨[J]. 食品科学, 2007, 28(4): 368-370.
YUE Chun. Study on Colloidal System of Corn Beverage[J]. FOOD SCIENCE, 2007, 28(4): 368-370.
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