Extraction method for sweet potato leaf protein was studied and extraction method was optimized and the contents of protein fibre lipid and amino acid in the precipitate were also analyzed .

探索了 甘著叶片可溶性蛋白质的浸提方法，确定了蛋白质的 沉淀方法，并分析了叶片可溶性蛋白粉中粗蛋白含量、粗纤维、粗脂肪和蛋白质中的氨基酸组成。

The soluble solids of corn in the sweet corn beverage and stability and flavor and taste of the product were studied concerning the technology of milling to add the water and enzymolysis and cooling off to precipitate .

研究了 甜玉米加水磨浆、酶解、冷却去 沉淀等技术对饮料中玉米可溶性固形物含量、产品稳定性、风味和口感的影响。

Making use of the craft the soluble solid content of corn in the sweet corn beverage was increased viscidity was proper flavor and taste were good and precipitate was not found within 12 months .

利用本工艺生产的 甜玉米饮料，玉米固形物含量高、粘度合适、风味突出、口感好、久置无 沉淀，保质期可达12个月。