均质条件对双蛋白活性乳酸菌饮料稳定性的影响

Effect of Homogenizing Conditions on the Stability of Viable Lactobacillus Drink Containing Two Proteins

摘要:

本文研究了均质条件对双蛋白活性乳酸菌饮料稳定性的影响，结果表明：在均质温度为65 ℃、均质压力为25 MPa的条件下进行二次均质，产品的稳定性最好。

Abstract:

Effect of Homogenizing conditions on the stability of viable Lactobacillus drink with double proteins was studied in the paper. The results showed that the highest stability of the product was achieved with the homogenizing temperature and pressure being of 65 ℃ and 25 MPa respectively.