《饮料工业》杂志|杨桃果奶的研制 关键词： 杨桃汁；果奶；生产工艺 [gap=609]Key words: Carambola fruit juice；fruit milk；processing technology
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芒果奶昔 MANGO LASSI ; Mango Shake ; Mango milkshake ; Mongo Shack
鲜果奶酪 Fresh Fruit Panna Cotta
水果奶昔 fruit shake
琼脂杏仁水果奶冻 hang-tien almond & fruit panacotta ; Hang-tien Almond & ; Fruit Panacotta ; amp
芒果奶油 mango butter ; Mango Cappuccino
苹果奶酥 apple crumble
芒果奶茶 Mango milk tea
绿果奶昔 Pistachio Frappuccino
苹果奶油蛋糕 Apple cream cake
采用正交实验，对枇杷果奶的生产工艺和稳定性进行了探讨。
The processing technology and stability of loquat-milk were investigated by the orthogonal tests.
对添加不同增稠剂、 螯合剂对调酸果奶稳定性的影响进行研究。
The effect of thickening agent and chelator on the stability of acidic juice-milk were studied in this paper.
采用单因素试验和正交试验，对番茄果奶生产工艺及其稳定性进行了研究。
The processing technology and stability of tomato milk were researched with single factor test and orthogonal test.
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