摘要
植物蛋白饮料关键的质量问题是产品的稳定性,本文综述了影响饮料稳定性的因素及常用的提高稳定性的方法,重点叙述了生产和研究人员常用的稳定性的测定方法。
The key problem of plant protein beverage was the stability. Authors describe the reasons for the unstability of the beverage and the method of improving the stability. And the used technology to determine the stability was describes.
出处
《饮料工业》
2014年第12期34-37,共4页
Beverage Industry
关键词
植物蛋白饮料
稳定性
测定方法
plant protein beverage
stability
analysis method
