本文介绍了果蔬复合果肉饮料生产工艺。
The article introduces a production technology of juice of the mixing fruit and vegetable.
结果表明，木瓜汁与苹果汁制成的复合果醋，色泽清亮自然，具有两种果汁的复合香味，口感和香味都优于纯木瓜醋和木瓜菠萝复合果醋。
Production of nourishing compound fruit vinegars from the raw material of Carica papaya from Changyang County, Hubei with apple or pineapple juice of abundant sugar was studied.
本研究使用正交设计和模糊数学的感官评定方法进行复合果蔬汁的配方初选，同时获得SAS设计参数，并应用SAS程序进行混合设计，确定果蔬复合汁饮料的最佳配方。
Orthogonal design and fuzzy math are applied together to obtain the initial recipe and SAS design parameters. SAS mixture design is applied to get the best recipe of mixed fruit-vegetable juice.
主要成份：去离子水、甘油、乳木果油、二甲基硅油、单硬脂酸甘油酯、霍霍巴油、丙烯酸聚合物、烷基咪唑脲、复合维他命e、尼泊金甲酯、透明质酸、香精等。
Ingredients: Deionized water, glycerin, shea butter, dimethyl silicon oil, glycerin monostearate, jojoba oil, acrylic polymer, imidazolidinyl urea, compound VE, methylparaben, HA, essence, etc.
主要成份：乳木果、角朊蛋白、复合维生素、水解蛋白。
Ingredient: Shea butter, polyclonal keratin and compound vitamin etc.
利用红树莓果浆适量添加胡萝卜浆生产出果蔬复合型树莓果茶。
The raspberry nectars of the fruits and vegetable multiple type was formulated in the experiment.
主要成份：熊果苷、银杏精华、珍珠粉、复合维生素。
Ingredient: Arbutin, Ginkgo Extract, Pearl Powder, Complex Vitamins.
主要成份：美白复合物、玫瑰精华、乳木果油、山梨精华。
Main Compositions: whitening compound rose essence, shea butter, sorbus essence.
目的制备豆腐果苷磷脂复合物并考察其理化性质。
OBJECTIVE To prepare hilicid-phospholipid complex and investigate its physic-chemical properties.
成份：温泉水复合因子、纯天然植物精华、熊果苷、甘草油溶性提取精华。
Ingredients: Warm spring moisturizing factor, pure natural vegetal essence, arbutin, liquorice oil soluble extract.
果蔬汁加工：引进国际先进设备，生产果蔬复合汁、粉、酱，销往国内外市场。
Fruit and vegetable juice processing: Introducing international advanced equipment, producing fruit and vegetable compound juice, flour, butter, etc. Products are sold to domestic and foreign markets.
使用复合菌剂的处理组对果树的新梢生长长度、百叶鲜重、商品果率，果品着色等均具有明显的提高，菌剂处理组的树势明显优于化学防治组。
The treatments with the compound fermentation broth had significantly higher than the treatment with chemical bactericide in leaves weight, commodity fruit rate, fruit coloration, etc.
使用复合菌剂的处理组对果树的新梢生长长度、百叶鲜重、商品果率，果品着色等均具有明显的提高，菌剂处理组的树势明显优于化学防治组。
The treatments with the compound fermentation broth had significantly higher than the treatment with chemical bactericide in leaves weight, commodity fruit rate, fruit coloration, etc.
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