植物蛋白乳酸菌饮料营养价值高,具有显著的社会、经济效益,市场前景广阔.但植物蛋白酸性饮料是一种复杂的不稳定体系,在生产和贮存过程中由于脂肪上浮和蛋白质沉淀等问题易引起分层、沉淀.因此,植物蛋白乳酸菌饮料的稳定性是生产中亟待解决的问题.本文概述了几种在酸性植物蛋白饮料中常添加的食品增稠剂、乳化剂、络合剂和蔗糖的作用原理,并探讨其对植物蛋白乳酸菌饮料稳定性的影响,为生产性状均匀稳定的优质产品提供理论依据.%Plant protein based probiotic beverages that contain lactobacillus are of high nutritional,healthy,social and economic values with a great marketing potential.However,the products tend to stratify during processing and storage as the fat globules float to the surface and protein particles settle to the bottom.To remedy the undesirable condition,food additives can be used to maintain a stable suspension for the products.This article explains the principles of the additives,such as,thickeners,emulsifiers,chelating agents,and sucrose,for acidic plant protein based beverages.
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