| 江米酒发酵乳酸饮料稳定性的研究 |
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| 引用本文： | 徐艺青.江米酒发酵乳酸饮料稳定性的研究[J].北京农学院学报,1997,12(2):44-47. |
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| 作者姓名： | 徐艺青 |
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| 作者单位： | 北京农学院食品系!北京，102206，北京农学院食品系!北京，102206 |
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| 摘 要： | 本文论述了用江米酒作为发酵剂制做乳酸饮料的工艺；通过对乳酸饮料后期影响稳定性因素的研究，确定了柠檬酸的添加量、稳定剂的配比及均质温度等最佳方法和条件．
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| 关 键 词： | 江米酒 乳酸饮料 稳定性 |
The Stability Studying of the Yoghurt Beverage Used the Polished Glulnans Rice Wine for Ferment |
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| Xu Yiging,Bei Junfen.The Stability Studying of the Yoghurt Beverage Used the Polished Glulnans Rice Wine for Ferment[J].Journal of Beijing Agricultural College,1997,12(2):44-47. |
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| Authors: | Xu Yiging Bei Junfen |
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| Abstract: | This article stated the technology of yoghurt beverage that used polished glulnans wine as ferment. According to the experiment of the factors that effected the yoghurt beverage's stability in the later periods,determined the best parameters of the additive quantity of lemon acid,the proprtion of the stability agents and the homogenization temperature. |
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| Keywords: | polished glulnons rice yoghurt beverge stability |
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