摘要
本文在酸乳饮料生产工艺基础上对海藻乳酸菌奶的稳定性进行了研究，发现利用不同稳定剂组合对饮料稳定性具正协同效应，并确定其最佳配比为黄原胶与ＰＧＡ（４：１），确定最佳生产工艺条件为：均质压力１８．０ＭＰａ、Ｔ４０～５０℃；杀菌条件为７５℃２０′；使产品能较长期保存稳定。
s The Lactis kel juice milk stability has been studied based on the prod-ucing technology of the yoghurt beverage in this paper.The result was positice synergism by using different mixture stabilizer and the best formation cond-itions of the stabilizer was xanthan gum 4 and PGA 1;In the end of this paper an optimum technology condition was obtained : homogenise pressure 18 MPa,T40～45℃,Sterilizatlon condition 75℃20′,It kept the products long time.
关键词
乳酸菌
海藻奶
稳定性
Lactics,Kelp juice milk,Stability properity
