《饮料制作工（初级、中级、高级、技师、高级技师）》内容简介：由于饮料生产工艺的特殊性，为保证《教程》的系统性、连贯性和完整性，《教程》的专业知识按照饮料生产各工艺岗位工艺流程的顺序编写，内容涵盖了初级、中级、高级、技师、高级技师五个职业等级的“技能要求”和“相关知识”，给职业资格培训和参加职业资格培训人员掌握由低到高的系统知识留下空间。但职业资格鉴定和试题库的编制要按照《标准》的要求进行。这种编排比较适用于当前饮料生产企业的需要。
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.
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