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、等为指标取适宜的方。
ageing of colloids
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、等为指标取适宜的方。
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