We set the best procedure and formula by repetitious tests.The stability of the drink is also discussed in this article.The drink, sour and sweet, is a palatable lactic acid think helpful to heatlth.

• 通过实验确定了发酵的最佳工艺条件及饮料的最佳配方,并对饮料的稳定性进行了探讨,从而生产出酸甜可口、均一稳定的营养保健型乳酸饮料。