提高含蛋白质饮料稳定性的研究进展

分析了含蛋白质饮料在加工和贮运过程中,产生不稳定现象的原因,影响含蛋白质饮料稳定性的各个因素,介绍了当前通过控制这些因素来提高饮料稳定性的技术措施,以期为我国饮料生产提供借鉴和参考。

This paper analyse the reasons of causing instability during storing and processing, and objected to the factors which affect the stability of protein beverage, reported the technologies to improve the stabilities by control these factors, and hope to give some references for the beverage processing of our country.