摘要
对乳酸菌饮料稳定性进行研究 ,筛选并确证XGM对乳酸菌饮料有相当好的稳定作用 ,确定了XGM最佳添加量为 1% ,XGM作为稳定剂的乳酸菌饮料保质期可达 6个月。
Study on stability of yogurt drink was carried out in this paper. It is confirmed that XGM was a good stabilized for yogurt drink and the optimum amount was 1%. Shelf life of yogurt drink was extended to six months by adding XGM.
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第1期50-52,共3页
Science and Technology of Food Industry
