| 酸性含乳果汁饮料稳定性探讨 |
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| 引用本文： | 周建均. 酸性含乳果汁饮料稳定性探讨[J]. 饮料工业, 2001, 4(6): 17-21 |
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| 作者姓名： | 周建均 |
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| 作者单位： | 丹尼斯克中国有限公司，江苏昆山，215300 |
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| 摘 要： | 分析了影响酸性含乳果汁饮料稳定性的因素，并对蛋白质在酸性条件下的稳定机理作了探讨，还介绍了常用的快速稳定性测试方法。
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| 关 键 词： | 含乳果汁饮料 稳定性 配方 稳定性测试方法 |
| 修稿时间： | 2001-07-10 |
Study on stability of milk-containing low-pH fruit juice b everages |
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| Zhou Jianjun Danisco. Study on stability of milk-containing low-pH fruit juice b everages[J]. Beverage Industry, 2001, 4(6): 17-21 |
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| Authors: | Zhou Jianjun Danisco |
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| Abstract: | The factors affecting the stability of milk-containing low-pH fruit juice beverages are discussed,and the mechanism of stabilizing protein at low pH studied.In addition,several quick stability-testing methods are introduced. |
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| Keywords: | pectin milk-containing low-pH fruit juice beverage |
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