醋蛋牛奶饮料的研制_食品科学_毕业设计论文网 关键词：醋蛋液；醋蛋牛奶饮料；稳定剂 [gap=987]Key words：Vinegar egg-juice；Drinks；stabilizer
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The origin, processing and operation point of making vinegar egg-juice was introduced in this paper.
介绍了醋蛋液生产的渊源、生产工艺和操作要点。
By adding vinegar egg-juice to the course of working of baked food, the traditional baked food can be caused to be rich in biological polypeptide compound amino acid and calcium at lower cost.
通过在焙烤食品加工过程中加入醋蛋液，可以较低的成本使传统的焙烤食品富含生物复合多肽氨基酸和钙。
Use a mixer to whip the egg whites, add a few drops of lemond juice or white vinegar, then add the 50g sugar in 3 additions, whip until stiff peaks form.
蛋清用打蛋器打成粗泡，可以加一点点白醋或柠檬汁，并且将50克白糖分三次加入，打发成硬性发泡。
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