风味饮料

利用马蹄粉厂废水生产马蹄汁风味饮料的研究

Study of utilizing the waste water in the water chestnut powder factory to produce water chestnut beverage

另一方面，果蔬饮品、即食性茶饮料、亚洲风味饮料以及瓶装水将受益于它们的健康形像。

Meanwhile , 'fruit / vegetable juice , [ ready-to-drink ] tea , Asian specialty drinks and bottled water are expected to benefit from their healthy positioning . '

以仙人掌汁为原料，通过添加不同果汁使其具有不同口味的风味饮料。添加低聚木糖替代部分蔗糖，确定了合适的稳定剂，解决了灭菌时的爆袋和爆瓶问题。

Vary flavor beverage consist of cactus and juice and replace part of sugar with Xylooligosacharides , Which confirmes optimal stabilizers , and resolves bursted bottle and bag in disinfect operations .

荔枝干风味饮料原料最佳配比为：可溶性固形物含量为10%左右的荔枝干原汁，再添加10%的蔗糖和0.18%的柠檬酸。

The optimum formula for the soft drink was as follows : dried litchi juice with soluble solids content about 10 percent , additional 10 percent sugar and 0.18 percent citric acid .

风味莲子饮料的工艺研究

Research of the technological process of making lotus seed beverage

米饼及风味奶类饮料仍占其总销售额的四分之三。

Rice crackers and flavoured milk drinks still make up three-quarters of its sales .

风味雪茶饮料加工的工艺研究

Studies on processing of snow tea and black plum health beverage

养乐多风味乳酸菌饮料生产工艺的探讨

Discuss on the technology of yakult flavored lactobacillus drink

以玉米为原料，开发研制具有独特焦香风味的谷物饮料。

A cereal drink with unique burnt flavour is developed with corn as the main material .

同时配以果葡糖浆和蜂蜜，通过正交试验确定最佳配比，研制成良好风味的运动饮料。

Meanwhile mixed with fruit syrup and honey through orthogonal test to determine the optimum ratio , good-flavored sports beverage are researched .

醋酸发酵液经过滤直接作为调味品，也可以调配成不同风味的果醋饮料。

After fermentation and filtration , the final Product can be served as the condiments , which could be blended to get all kinds of fruit vinegar beverage as well .

风味羊肚菌发酵饮料研制

Production technology of special flavor drinks with fermented morel liquid

采用云芝菌深层发酵滤液经科学配方制成营养丰富，风味独特的保健饮料。

The fermented filtrate of Coriolus versicolor was made into healty beverage with scientific formula .

传统的风味使它成为饮料、小吃、蛋糕、家庭烹饪的理想选择。

The traditional flavor makes it ideal for beverages , snack , cake and home cooking .

使用超高温瞬时杀菌，最大限度保持黄豆的营养成分，实现传统风味的大众化饮料。

With UHT technology , we could maximize the maintenance of the nutrition from bean while remaining its original and popular taste .

探讨了以烘烤花生仁、牛奶、蜂蜜为主要原料，经调配后制成具有特别风味的花生乳饮料。

This paper discusses that made peanut milk drinks that has a special flavor as bake peanut , milk and honey as main raw materials .

本实验以苹果、蛋黄和牛乳为主要原料，研制出一种营养丰富、均衡、有蛋黄风味的乳酸发酵饮料。

Using apple , egg-yolk and milk as the main raw material , developed a kind of lactic acid beverage with rich nutrition , equilibrium in nutrients and retaining the flavor of egg yolk .