| 奶啤饮料稳定性的研究 |
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| 引用本文： | 方新阳,赵江,吕晓玲.奶啤饮料稳定性的研究[J].现代食品科技,2003,19(4):54-56. |
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| 作者姓名： | 方新阳 赵江 吕晓玲 |
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| 作者单位： | 天津科技大学,食品科学与生物工程学院,天津,300222 |
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| 摘 要： | 通过分析乳蛋白质和乳脂肪的结构特点,根据Stokes定律,经实验研究确定了影响奶啤饮料外观稳定性的因素及提高饮料稳定性采取的措施,配合整个工艺过程,有效地解决了奶啤饮料的外观稳定性问题。
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| 关 键 词： | 奶啤 饮料 稳定性 |
| 文章编号： | 1007-2764(2003)04-0054-18 |
| 修稿时间： | 2003年8月28日 |
A Study on Stability of Milk Beer Beverage |
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| Fang Xinyang,Zhao Jiang,L?Xiaoling.A Study on Stability of Milk Beer Beverage[J].Modern Food Science & Technology,2003,19(4):54-56. |
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| Authors: | Fang Xinyang Zhao Jiang L?Xiaoling |
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| Abstract: | Based on analysis of structure characteristics of milk protein & fat, the research was carried out in order to check the factors having influence on appearance & stability of milk beer, and to determine practical measures for improvement of the beverage quality in the whole technological process according to Stokes Law. |
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| Keywords: | milk beer beverage stability |
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