摘要
酸性蛋白饮料由于蛋白质含量比较高,稳定性就受到一定影响.本文通过测定不同稳定剂对乳蛋白饮料的稳定效果得到最适工艺条件.在实验过程中探讨解决蛋白质变性沉淀、其他固体微粒聚沉和脂肪上浮等问题的方法.
In this article,study on the stability of acidprotein beverage.The effect of many stabilitizers are measured in order to get the best technological conditions.In experiment,the resolution of sediment protein and fat separation are discussed.
