摘要
对不同HLB值混合乳化剂和几种稳定剂的稳定效果进行了研究,并确定了最佳的杀菌工艺条件。
The stability of drinks was studied when emulsifiers with various HLB - value and stabilizers were added and the optimal pasteurization technology was also determined.
出处
《食品与机械》
CSCD
1997年第2期15-16,共2页
Food and Machinery
关键词
豆乳
酸必豆乳
饮料
沉淀
稳定性
Acid bean milk drinks Precipitation Stability
