利用正交试验确定了饮料的最佳配方为：翠衣汁与水比为1：4、甜味剂添加量为4.0%、酸味剂添加量为0.03%、增香剂添加量为0.03%。
Orthogonal test was used to get the optimum compositions: ratio of watermelon skin juice to water is 1:4, sweetener 4.0%, acidified agent 0.03 %, essence 0.03 %.
本产品为粉末香精，是一种新型的增香剂，本身具有香浓的牛奶及奶油香味，可用于各种的乳制食品及糕点烘焙类的食品中。
This product is a powder essence, is a new type of flavouring agent, itself is milk and cream aromatic fragrance, can be used in a variety of dairy food and cakes baking food.
一种增香保润天然烟用添加剂，其原料为罗汉果。
The invention relates to a natural additive for tobacco use.
食品增香增鲜剂及焦糖色产品，丰富了我们为食品业服务的领域，来为客户提供更加完善的解决方案。
Our food flavor and taste enhancers as well as caramel color products have diversified our services for clients of food industry by offering them more comprehensive solutions.
食品增香增鲜剂及焦糖色产品，丰富了我们为食品业服务的领域，来为客户提供更加完善的解决方案。
Our food flavor and taste enhancers as well as caramel color products have diversified our services for clients of food industry by offering them more comprehensive solutions.
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