“珍珠”饮料的悬浮稳定性研究

Research on stabilization of beverage with grains

本文从调整饮料的粘度和“珍珠”的大小、密度入手,比较成功地解决了“珍珠”饮料悬浮不稳定的问题,具有一定的参考价值。

Adjusting the beverage glutinosity, density and the grains size was taken as the point of departure. The stabilization problem of beverage with grains was solved.