通过正交试验，确定了橙汁醋饮料的制作工艺配方：食醋6%，橙汁20%，砂糖2%，蜂蜜3%。
The best formula for the drink, which was determined by orthogonal experiment, were as follows: 6% vinegar, 20% orange juice, 2% sugar and 3% honey.
本文介绍了一种新型清爽型乳酸菌饮料的生产配方及制作工艺，并分析了该产品的稳定性和特点。
The recipe and preparation of a new salubrious lactobacillus drink were introduced in the paper. Stability and characteristics of this drink were also analyzed in our study.
利用正交试验设计，对复合枣、茶饮料的制作工艺进行探讨，并制定了其质量标准。
The preparation technology for mixed jujube and tea beverages is studied by orthogonal tests, and the quality standard concerned worked out.
利用正交试验设计，对复合枣、茶饮料的制作工艺进行探讨，并制定了其质量标准。
The preparation technology for mixed jujube and tea beverages is studied by orthogonal tests, and the quality standard concerned worked out.
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