摘要
通过分析乳蛋白质和乳脂肪的结构特点,根据Stokes定律,经实验研究确定了影响奶啤饮料外观稳定性的因素及提高饮料稳定性采取的措施,配合整个工艺过程,有效地解决了奶啤饮料的外观稳定性问题。
Based on analysis of structure characteristics of milk protein & fat, the research was carried out in order to check the factors having influence on appearance & stability of milk beer, and to determine practical measures for improvement of the beverage quality in the whole technological process according to Stokes Law.
