枸杞乳清蛋白饮料的研制

中国乳业 ›› 2020, Vol. 0 ›› Issue (10): 72-73.

枸杞乳清蛋白饮料的研制

王淼¹, 姜康巍²

1 黑龙江立高仪器设备有限公司;
2 爱科（中国）投资有限公司

出版日期:2020-10-25 发布日期:2021-02-03
作者简介:王淼（1984-）,女,河南省汝阳县人,本科,工程师,研究方向乳品加工。

Online:2020-10-25 Published:2021-02-03

摘要/Abstract

摘要： 枸杞具有滋养肾脏、防脱生发、增强免疫力等多重功效。以枸杞和蛋白质含量为80%的浓缩乳清蛋白（WPC80）为主要原料研制一款饮料。试验结果表明,枸杞粉添加量3.50%,白砂糖添加量8.00%,羧甲基纤维素钠（CMC）添加量0.15%,WPC80添加量1.25%,产品具有枸杞甘甜的风味,口感、组织状态最佳。

关键词: 枸杞, 乳清蛋白, 饮料, 研制

王淼, 姜康巍. 枸杞乳清蛋白饮料的研制[J]. 中国乳业, 2020, 0(10): 72-73.

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