植物饮料

基于Stokes的枇杷叶植物饮料研究

Study on Loquat Leaves Beverage Based on Stokes Law

饮用苦荞植物饮料的四氧嘧啶糖尿病小鼠血糖差值显著低于模型对照组（P0.01）。本实验结果表明，苦荞植物饮料具有较好的降血脂、降血糖功能。

The difference between the blood glucose measured before and after beverages were consumed was significantly lower than model group ( P0.01 ) . The results show that Tartary Buckwheat plant beverages have good functions of lipid-lowering and blood glucose-lowering .

枇杷叶植物饮料悬浮稳定性和口味的优化

Optimization of the suspension and organoleptic properties of loquat leaf drink

正交试验和模糊综合评判在野生植物饮料研制中的应用

Application of orthogonal experiment and fuzzing comprehensive judgement to preparation of wild plant drink

高淀粉植物饮料的稳定性研究

Stability Study of High Starch Plant Beverage

HLB值是选择乳化稳定剂的重要指标，松仁乳的HLB值在6左右，较一般的植物蛋白饮料的HLB值低，需要亲油基较多的乳化稳定剂。

Pinenut milk HLB value is about 6 that is lower than ordinary plant protein beverage . So it need the emulsify stabilizer that the lipophilic group is more .

富碘黑大豆植物蛋白饮料的生产工艺

Study on technology of producing black soybean drink enriched with iodine

植物蛋白饮料配方优化研究

Study on Optimization of the formula for vegetable protein drinks

海藻酸钠对植物蛋白饮料稳定性影响研究

Study on effects of sodium alginate on stability of plant protein drinks

植物蛋白饮料稳定性及稳定性预测模型的研究

Study on the Stability and the Stability Prediction Model of Vegetable Protein Beverages

复合型野生植物保健饮料研究

Study on the complex wild vegetables drink

玉米胚芽植物蛋白饮料的生产

Development of Corn-embryo Plant - albumen Beverage

植物蛋白饮料增稳研究

Stability augmentation of vegetable protein drinks

植物蛋白饮料在以后的发展中会成为主流吗？趋势是什么？

Is vegetable protein beverage met in the following development predominate ? What is the trend ?

以制粉业的副产品小麦胚芽为原料，开发研制符合人们生理健康需要的植物蛋白饮料。

Wheat germ , a by product of flour milling , was developed to produce healthy protein beverage .

植物提取饮料浸提理论研究&酸酶浸提工艺研究

Studies on the Beverage Leaching Theory of Dried Plant Extraction ── Study on the Leaching Process of the Prunus Mume

杏仁奶是一种优质植物蛋白饮料，其营养价值可与牛奶媲美。

Almond milk is a top-quality vegetable protein drink , with its nutritional value almost the same as that of milk .

通过对葵花籽乳饮料的配方及稳定性研究，研制出一种新的植物蛋白饮料。

A new vegetable protein drink was developed through the researches on the formula and stability of sunflower seed milk beverages .

因此，椰子汁是不可多得的天然植物蛋白饮料，会被越来越多的人了解和喜爱。

Bull ; Therefore , the coconut juice is the rare natural vegetable-protein drink , will be more and more person understandings and the affection .

利慧包装的产品已经成功应用于茶饮料、果汁、纯牛奶、含乳饮料、植物蛋白饮料等等行业。

The products of Leiwest Pak have been successfully applied in tea , fruit juice , pure milk , milk drinks , and vegetable protein drink industries and so on .

姜汁花生奶具有生姜和花生的复合风味，是一种高营养、新口味的新型保健复合植物蛋白饮料。

The compound peanut milk beverage with ginger juice was a kind of beverage that had rich nutrition , new taste and health function with compound aroma of peanut milk and ginger .

凉茶、植物蛋白饮料易拉罐食品饮料在生产过程中高温灌装后冷却后会形成真空，以保证饮料能够较长时间的保证质量。

Vegetable protein beverage cans of food and drink after filling in the process of production high temperature vacuum formed after cooling , to ensure the quality of drinks can be a long time .

采用均匀混料设计对以大豆、花生、核桃为原料的植物蛋白饮料进行配方试验，采用消费者总体接受性评定值及单位成本为指标进行配方优化。

Homogenized materials for vegetable protein drinks with soybean , peanut or walnut extract as an ingredient were used to optimize their formulae based on the scores of overall acceptance of the consumers and unit cost as indexes .

增稳是植物蛋白饮料加工中最为关键技术，该文介绍植物蛋白饮料失稳机理，并从饮料体系组成性质和加工工艺两方面综述植物蛋白饮料开发中增稳关键事项。

Stability augmentation is vital to vegetable protein drinks . Destabilization mechanism of vegetable protein drinks is introduced in the paper , and the key notes of stability augmentation during the development of vegetable protein drinks are elaborated based on the ingredient characteristics and processing technics .

本文介绍以HLB法选择植物蛋自饮料最佳混合乳化剂的理论基础，并通过模拟实验，经济、快速、简便地确定了乳化剂配方及其使用。

This article introduces theory of deciding optimal complex emulsifier of vegetable protein drinks on the basis of HLB method Imitating experiment has been used to determine the best emulsifier formula economically , quickly and simply .

巴旦木植物蛋白发酵饮料工艺及稳定性研究

Study on the Technology and Stability of Almond Vegetable Protein Fermented Beverage

研究了酶法生产澄清百合饮料的工艺过程，并对百合浆料液化、糖化条件及百合饮料的调配进行了探讨，解决了利用高淀粉植物原料制作澄清饮料的稳定性问题。

The processing technology of clarified lily root beverage by enzymatic conversion , the conditions of liquescent and diastatic of lily root pulp , and flavour mixing of lily root beverage , the problem of clarified lily root beverage stability by using high starch plant were studied .

本研究以山西特产苦荞和植物原料绿茶、菊花、金银花、甘草为主要原料，研制一种新型苦荞植物饮料。

This study uses Shanxi specialty Tartary Buckwheat as well as plant materials like Green Tea , Chrysanthemum , Honeysuckle and Licorice as main raw materials , aiming at developing plant beverage of Tartary Buckwheat .

花生是资源丰富、价格低廉、营养价值高的植物蛋白资源之一，将益生菌作为食品的功能性成分，应用有疗效的菌株发酵花生乳，研制开发微生态活性植物蛋白饮料。

Peanut milk was fermented with therapeutic strains to produce vegetable drinks .