摘要
本文系统探讨了影响配制型酸乳饮料稳定性的几个因素:水、糖、乳制品、稳定剂、酸味剂、均质、UHT杀菌等,通过实验,总结经验,并提出了一些解决办法,具有一定的理论性和生产实践参考价值。
The paper systematically discusses the infouent factors of the stability of the formulated milk water,sugar,milk product,stabiliser,acidulant,homogenisation and UHT sterilization and so on .Many a experiments hzving been made and experence having been sumarised.and the importance is that it moved some methods to resove them,which they desire to have certain theoretical and practical values.
出处
《江西食品工业》
2002年第1期19-21,共3页
Jiangxi Food Industry
