摘要
针对调配果味酸豆奶的稳定性进行了研究。结果表明：严格地控制工艺参数，当稳定剂的使用配比为黄原胶０．０５％，海藻酸钠０．０４％，吐温８００．０３％，多聚磷酸钠０．０５％时，生产出的果味酸豆奶质量好，稳定性高。
The author makes a study of the stability of making the fruit sour soymilk. The result of the experiment shows that the fruit sour soymilk of good quality and high satbility is able to be produced with strict control over technological process and proper making up of a proportion. The proportion is Xanthogen 0.05%, Sodium alginate 0.04%. Polysorbate 80 0.03% and Polyphosphate 0.05%. This product be stored without preservatives for 90 dsays under normal temperature.
