The formula , technology and effects of some factors which influence on stability of lactobacillus drink were discussed, the effective processing to improve its stability were proposed.

• 本文从配方和制备工艺入手,对影响乳酸菌饮料稳定性的一些主要因素进行了研究探讨,提出了解决乳酸菌饮料稳定性的有效方法。