| 果蔬蛋白营养饮品的工艺研究 |
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| 引用本文： | 王琦,周玲仙,殷建忠,周建于.果蔬蛋白营养饮品的工艺研究[J].昆明医学院学报,2004(Z1). |
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| 作者姓名： | 王琦 周玲仙 殷建忠 周建于 |
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| 作者单位： | 昆明医学院营养与食品研究所 昆明650031
(王琦，周玲仙，殷建忠)，昆明医学院营养与食品研究所 昆明650031(周建于) |
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| 基金项目： | 云南省省院省校合作项目 (99YB0 3) |
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| 摘 要： | 以西番莲、胡萝卜、牛奶为主要原料 ,经科学配方并强化多种维生素、矿物质研制成一种果蔬复合型高营养饮料 .在工艺上主要解决了酸性乳饮料因蛋白质含量高而出现沉淀和分层、杀菌及维生素保存的问题 .使产品具有全天然、高蛋白、高维生素及纤维素的特点 ,适合多种人群饮用 .
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| 关 键 词： | 西番莲 胡萝卜 蛋白饮料 生产工艺 |
Technologic Research of Nutritional Beverage from Fruit and Vegetable |
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| WANG Qi,ZHOU Ling-xian,YIN Jian-zhong,ZHOU Jian-yu.Technologic Research of Nutritional Beverage from Fruit and Vegetable[J].Journal of Kunming Medical College,2004(Z1). |
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| Authors: | WANG Qi ZHOU Ling-xian YIN Jian-zhong ZHOU Jian-yu |
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| Abstract: | The study used passionflower, carrot and milk as main materials, inten sified some kinds of vitamin and mineral substance, produced a compound nutritio nal beverage from fruit and vegetable. The processing solved the problems includ ing protein deposition, beverage layered, sterilize and vitamin preserving. The production has the characteristic of nature, high protein, high vitamin and fibr in. The beverage suits various people to drink. |
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| Keywords: | Passionflower Carrot Protein beverage Proce ssing technology |
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