Different shield agents were added to reduce the unpleasant taste of the fish albumen hydrolysis solution, and some colloids added to keep the homogeneousness and stability of the beverages.
以饮料的风味、澄清度、稳定性等为指标选取适宜的工艺配方。
Different shield agents were added to reduce the unpleasant taste of the fish albumen hydrolysis solution, and some colloids added to keep the homogeneousness and stability of the beverages.
以饮料的风味、澄清度、稳定性等为指标选取适宜的工艺配方。
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