Abstract: Fermentation lactic acid young drink is an unstable dispersion system, because in this system ,it both has the suspending liquid, the fat emulsion which the protein and the fruit juice particle form, and it has solution that is caused by the carbohydrate and the salts . In the actual production, if using the most advanced processing machinery and the processing craft, it is also inaccessibility to acquire the drink quality requirement .For example ,the fat going up , protein precipitation and such as the quality questions may often happen inevitably. Therefore by accessing the suitable amount of emulsifiers, the thickening agents and so on, thus it can cause the drink maintenance to be stable.This topic mainly does research on the stabilizer and its adding amount of fermentation lactic acid young drink, through this research, we selects suitable stabilizer for the fermentation lactic acid young drink.Through numerous single-factor test, we know that CMC and the PGA and the Pectin are suitable stabilizers for the fermentation lactic acid young drink, also when the stabilizer accounts for the young drink total quantity 0.4%~0.45%,the lactic acid young drink achieves the steady state. Then after the single-factor tests, we do the compound test, thus we obtain the best recipe is: The stabilizer accounts for the young drink total quantity 0.45, also two kinds of stabilizers PGA and the CMC proportion is 1:4.
Keywords: Fermentation;Young drink; Stabilizer;Select; Using