By the orthogonal experiment and organoleptic evaluation, the optimal technological parameters were determined as follows: fresh milk 8%, Carambola fruit juice 8%, sugar 15%, citric acid 0.

探讨了杨桃果奶的生产工艺流程和操作要点，采用正交试验和感官评定确定了最佳工艺参数为：鲜牛奶8%、杨桃汁8%、白砂糖15%、柠檬酸0。

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By the orthogonal experiment and organoleptic evaluation, the optimal technological parameters were determined as follows: fresh milk 8%, Carambola fruit juice 8%, sugar 15%, citric acid 0.

探讨了杨桃果奶的生产工艺流程和操作要点，采用正交试验和感官评定确定了最佳工艺参数为：鲜牛奶8%、杨桃汁8%、白砂糖15%、柠檬酸0。

youdao