摘要
乳酸菌饮料常常不能保持均匀的稳定状态,易分层和沉淀。如何解决饮料中蛋白质的稳定性是许多食品工作者以及生产厂家亟待解决的问题。就影响乳酸菌饮料稳定性的因素及防止措施等加以论述。
Lactic acid fungus beverage can keep even stable state often, easy to divide into layer and precipitate. How to solve the stability of the protein in beverages is a urgent problem to be solved for food technician and manufacturers. The major factory affecting stability and of lactic acid bacteria beverage was studied.
出处
《中国乳品工业》
CAS
北大核心
2006年第7期58-60,共3页
China Dairy Industry
关键词
乳酸菌
饮料
稳定性
lactic acid bacteria
beverage
stability
