食品工业科技2018，Vol.39Issue(6)：334-339,344,7.DOI:10.13386/j.issn1002-0306.2018.06.061
植物蛋白饮料稳定性及其分析方法研究进展
Research progress on stability and stability analysis method for plant protein beverage
摘要
Abstract
Because of its natural,green,nutrition and health care and other features,plant protein beverage is favored by consumers.Due to rich protein,fat,carbohydrate in the raw material,instability phenomenon like protein precipitation and fat separation emerges frequently during the production,storage proteins,which seriously affects the sensory quality of plant protein beverage.Therefore,the stability of plant protein beverage is a key problem need to be solved in production.In this paper,the destabilization mechanism and factors included physical,chemical and microbiological influence on the stability of plant protein beverage were comprehensively described,and the regular technologies to determine the stability were introduced and compared to provide references and ideas for researcher in enterprises and institutions.关键词
植物蛋白饮料/稳定性/影响因素/分析方法Key words
plant protein beverage/stability/influencing factors/analysis method分类
轻工纺织引用本文复制引用
胡明明,潘开林,牛跃庭,杨峻豪..植物蛋白饮料稳定性及其分析方法研究进展[J].食品工业科技,2018,39(6):334-339,344,7.基金项目
马来西亚棕榈油总署基金(PORTSIM 043/2015). （PORTSIM 043/2015）
