通过实验，确定了西瓜果汁饮料的最佳配方，并对稳定剂的稳定效果及杀菌条件对产品的影响进行了探讨。
The optimum formula for cloudy watermelon juice was determined through experiments. The effect of stabilizers and the influence of sterilization conditions on the products were studied.
通过在果汁饮料中添加以植酸为主的复合抗氧化稳定剂，能较好地保护天然维生素C没有被破坏。
It could maintain the content of natural vitamin C better to add a compound antioxidant which was mainly made up of phytic acid.
以芒果为原料，辅以一定的稳定剂，配制出营养丰富，风味独特芒果汁饮料。
A mango pulpy juice characterized by abundant nutrients and special flavour was made from mango as the main material with some stabilizers added.
以芒果为原料，辅以一定的稳定剂，配制出营养丰富，风味独特芒果汁饮料。
A mango pulpy juice characterized by abundant nutrients and special flavour was made from mango as the main material with some stabilizers added.
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