所研制的乳清多肽饮料无苦味，且具有良好的稳定性。
The whey poly-peptides drinks obtained were free of bitters and had good stability.
本文主要研究了羊骨蛋白的最佳酶解工艺、脱苦方法及多肽饮料的研制技术。
The paper was aimed at studying the techniques of enzymatic hydrolysis of sheep bones, debittering methods and the development of polypeptides beverage.
对具有营养保健功能的鹌鹑蛋蛋清多肽饮料工艺条件进行研究，确定饮料生产工艺流程及配方。
The processing technology of the Poly-peptide Beverage of quail egg albumin which has both nutritive and healthcare functions was studied.
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