沙棘果汁豆乳的稳定性研究

Study on the Stability of the Seabuckthorn Fruit Juice Soy-Bean Milk

摘要: 该文阐述了在沙棘果汁豆乳的研制过程中，稳定剂与豆乳固形物之间量的关系遵循指数方程y=c+ax^b(a，b，c为常数)。确立了稳定剂的最佳配比，并就外界因子对沙棘果汁豆乳稳定性的作用进行了探讨。

Abstract: In the processing of seabuckthorn fruit juice soy-bean milk that the quantity relation between stabilizer and soy-bean milk solid is abided by index equation, i.e., y=c+ax^b(a，b，c are constants). The most suitable proportion of stablizer was obtained. It was discussed the mechamism that seabuckthorn fruit juice soybean milk stability was effected by outside factors.