浅谈影响乳酸菌饮料稳定性的因素

A preliminary study on factors affecting stability of lactic acid bacteria beverages

乳酸菌饮料经常难以保持均匀的稳定状态,易分层和形成沉淀。如何保持乳酸菌饮料中蛋白质的稳定性是许多食品工作者以及生产厂家需要解决的问题。就影响乳酸菌饮料稳定性的因素进行了简单论述。

Lactic acid bacteria beverages, in which layering and precipitation take place easily, are often uniform and stable state. It＇s a major problem for food-related workers and producers how to keep stable beverages. A brief discussion was made on the factors affecting the stability of lactic acid bacteria beverages. hard to maintain a the protein in these