对影响调配酸乳饮料稳定性的因素进行了研究，通过正交试验确定稳定剂的最佳复配配比以及最佳的生产工艺。
In the paper, the influencing on the stability of mixed acid milk were studied and the orthogonal experiment were made.
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.
研究调配花生酸乳的制作方法。
A method of making flavoured peanut sour beverage is invested.
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