叙述了酸性乳饮料的制作方法。
乳固形物含量越高，酸性乳饮料的稳定性越差（H值小）；
The content of milk solids was higher, the stability of acid milk drink was worse (H value was smaller).
选取果胶作为稳定剂，探讨了工艺条件对酸性乳饮料稳定性的影响。
With pectin used as the stabilizer, the effects of technological conditions on the stability of acidified milk drinks were investigated.
研究了发酵型酸性乳饮料中不同类型果胶用量及三聚磷酸盐添加方式对产品稳定性的影响。
The influence of different type and different dosage of pectin on the stability of yogurt drink were studied, the influence of adding method of tripolyphosphate was also studied in this paper.
采用正交试验研究了从豆渣中提取大豆水溶性多糖的工艺，并探讨了其对酸性乳饮料的稳定作用。
The paper studied the extraction technology of water-soluble soybean polysaccharides (SSPS) and its effect on the stability of acid dairy beverages.
用本方法制备的水溶性大豆多糖作为酸性乳饮料的稳定剂，添加量为0.2%，获得了满意结果。
The soluble soybean polysaccharide obtained was added to acidic milk beverages as the stabilizer at 0.2%. The effect was satisfactory.
对花生四烯酸(AA)与二十二碳六烯酸(DHA)微胶囊粉剂在酸性乳饮料中的应用情况进行了研究。
Application status of Arachidonic acid (AA) and Docosahexaenoic acid (DHA) microencapsulated powder in acidic milk drinks were studied.
系统研究了不同盐类对调配型酸乳稳定性的影响，通过对样品稳定性的分析测试，得出了各种盐类及其相互复配对酸性含乳饮料稳定性影响的重要指标。
Different of salts on stability of mixed acid milk have studied in this paper, the test results provided a few key indications of influence the stability of mixed acid milk.
系统研究了不同盐类对调配型酸乳稳定性的影响，通过对样品稳定性的分析测试，得出了各种盐类及其相互复配对酸性含乳饮料稳定性影响的重要指标。
Different of salts on stability of mixed acid milk have studied in this paper, the test results provided a few key indications of influence the stability of mixed acid milk.
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