荔枝干风味饮料原料最佳配比为：可溶性固形物含量为10%左右的荔枝干原汁，再添加10%的蔗糖和0.18%的柠檬酸。
The optimum formula for the soft drink was as follows: dried litchi juice with soluble solids content about 10 percent, additional 10 percent sugar and 0.18 percent citric acid.
荔枝干风味饮料原料最佳配比为：可溶性固形物含量为10%左右的荔枝干原汁，再添加10%的蔗糖和0.18%的柠檬酸。
The optimum formula for the soft drink was as follows: dried litchi juice with soluble solids content about 10 percent, additional 10 percent sugar and 0.18 percent citric acid.
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