螺旋藻营养饮料的研制

螺旋藻营养饮料的研制[J]. Science and Technology of Food Industry, 1999, (05): 49-50. DOI: 10.13386/j.issn1002-0306.1999.05.019

Citation:

螺旋藻营养饮料的研制[J]. Science and Technology of Food Industry, 1999, (05): 49-50. DOI: 10.13386/j.issn1002-0306.1999.05.019

Citation:

螺旋藻营养饮料的研制[J]. Science and Technology of Food Industry, 1999, (05): 49-50. DOI: 10.13386/j.issn1002-0306.1999.05.019

Abstract

Hydrolysis of spirulina platensis protein is necessary in production of high\|quality beverage of spirulina platensis.Hydrolysis of spirulina platensis and processing technology of spirulina platensis beverage are studied.The hydrolysis condition,protecting color,homogenization,enhanced nutrition components and amino acid component of beverage are introduced importantly.

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