【摘要】 论述了影响果汁乳饮料稳定性的因素，从稳定剂、杀菌条件、均质三方面对果汁乳饮料稳定性进行研究，确定了最佳稳定条件是：CMC添加量0.25％，PGA添加量0.15％，柠檬酸三钠添加量0.2％，蔗糖酯添加量0.1％，杀菌条件为80℃、10min，均质压力为20MPa。更多还原

【Abstract】 The factors of the stability of fruit juice milk which affected by stabilizer,sterilizing and homogeneous mixing conditions were studied in this paper.The optimum additions of stubilizers are 0.25％ of CMC,0.15％ of PGA,0.20％ of sodium citric acid and 0.10％ of SE,optimum sterilizing condition is at 80℃ for 10 minutes and optimum homogeneous mixing condition is under the pressure of 20MPa.更多还原