《饮料工业》杂志|保健芒果果肉饮料的研制及其稳定性的探讨 关键词： 果肉饮料；稳定性；均质 [gap=697]Key words: pulpy juice；stability；homogenization
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A mango pulpy juice characterized by abundant nutrients and special flavour was made from mango as the main material with some stabilizers added.
以芒果为原料，辅以一定的稳定剂，配制出营养丰富，风味独特芒果汁饮料。
Under the conditions without homogenizers, the stability systems for clear or cloudy pulpy juice beverages were established using different types of gellan gum, etc.
在无均质机的条件下，清汁型和浊汁型果肉饮料分别采用不同型号的结冷胶等构成其稳定体系。
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