In order to solve the problem of stability on processing prepared yoghurt beverage with fibre,the best stabilizer was screened from 21 stabilizers.

Research on compound yoghurt drink stabilizer by simplicity barycenter design;

7)from hydrolization of corn gluten meal by multi-enzyme, the optimum formula and functions of anti-anoxic and anti-fatigue of high F ratio oligo-peptide yoghurt drink were studied.

25% respectively in controlling the stability of yoghurt drinks.

Study on nutritional and health egg yolk lactic acid beverage;

Trial-manufacture on-SOD-enriched-lactic acid beverage;

A low-alcohol cactus lactic acid drink was developed by co-fermentation of microzyme and lacto- bacillus using malt,cactus,and milk as materials.

In this paper,the fermentation technology of lactic acid drink was studied with Lactobacillus acidophilus G2,which was isolated from infant stool and possessed fine characteristics acid-producing and acid-tolerance.

Study on the Kinetics of Physicochemical Parameters of Acidified Milk Drinks during Storage and Method of Stability Prediction;

This paper introduces in the application course of acid milk beverage,the effect of the produce tissue state made by soybean separation protein,and the best operation technology of solving soybean separation protein during application.

Different parameters on stability of acid milk beverage are studied in this paper, and some relative control methods are suggested.