含乳果汁饮料稳定性的研究

Production technology of low sugar candied fruit

稳定性是提高含乳果汁饮料质量的关键性问题。本文从配方和制备工艺两方面着手，对含乳果汁饮料稳定性的因素进行了研究，并提出了提高稳定性的有效措施。

The problem of the stability is the key problem to improve the quality of the fruit juice drink containing milk.Start with the prescription and the technology of preparation,the factors to influence the quality of the fruit juice drink containing milk were discussed.And the effective measures to improve the quality of the fruit juice drink containing milk were proposed.