摘要
目的:鉴于对乳酸饮料质量物化参数的变化鲜有研究,且产品常常不能保持均匀、稳定的状态,针对这一问题,现对产品稳定性的影响因素做一综述。方法:从乳酸饮料沉降原理、原料、生产工艺等方面讨论影响乳酸饮料稳定性的因素。结果与结论:从理论上可通过减少颗粒半径或增大乳酸饮料的粘度方法改善乳酸饮料稳定性;在实际生产中,乳酸饮料的各个生产环节均会影响其稳定性,为保证其品质,须从每个细节加以完善。
Objective：The changes in physicochemical parameters of quality of lactic acid drinks are less studied at home and abroad,and it＇s often hard to keep them in a uniform and stable state.In order to solve the problem,the factors influencing their stability were reviewed.Methods：The factors influencing the stability of lactic acid drinks were discussed in the principle of settlement,raw materials,production process,etc.Results and conclusion：Theoretically,the stability of lactic acid drinks can be improved by reducing the radius of particles or increasing the viscosity of drinks;and in practical production,their stability is affected in each process,which must be perfected in detail to guarantee the quality of the drinks.
出处
《饮料工业》
2011年第5期9-11,共3页
Beverage Industry
关键词
乳酸饮料
稳定性
研究状况
lactic acid drink
stability
status of research
