| 乳酸菌饮料稳定性的影响因素 |
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| 引用本文： | 刘利强,杜娟,白永强. 乳酸菌饮料稳定性的影响因素[J]. 中国乳品工业, 2006, 34(7): 58-60 |
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| 作者姓名： | 刘利强 杜娟 白永强 |
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| 作者单位： | 1. 河北工程大学,农学院,河北,邯郸,057150
2. 石家庄九通兽药厂,河北,石家庄,050801 |
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| 摘 要： | 乳酸菌饮料常常不能保持均匀的稳定状态，易分层和沉淀。如何解决饮料中蛋白质的稳定性是许多食品工作者以及生产厂家亟待解决的问题。就影响乳酸菌饮料稳定性的因素及防止措施等加以论述。
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| 关 键 词： | 乳酸菌 饮料 稳定性 |
| 文章编号： | 1001-2230（2006）07-0058-03 |
| 收稿时间： | 2006-04-19 |
| 修稿时间： | 2006-04-19 |
Studies on the stability of lactic acid bacteria drink |
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| LIU Li-qiang,DU Juan,BAI Yong-qiang. Studies on the stability of lactic acid bacteria drink[J]. China Dairy Industry, 2006, 34(7): 58-60 |
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| Authors: | LIU Li-qiang DU Juan BAI Yong-qiang |
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| Affiliation: | 1. College of Agronomy ,Hebei University of Engineering, Handan 057150,China;2.Shijiazhuang Jiutong Animal Pharmaceutical Factory, Shijiazhuang 050801 ,China |
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| Abstract: | Lactic acid fungus beverage can keep even stable state often, easy to divide into layer and precipitate. How to solve the stability of the protein in beverages is a urgent problem to be solved for food technician and manufacturers. The major factory affecting stability and of lactic acid bacteria beverage was studied. |
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| Keywords: | lactic acid bacteria beverage stability |
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