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.
目的以苹果原浆为主要原料，研究制作苹果果肉饮料的工艺和配方。
Objective to use raw apple pulp as major material to study the technology and formula of apple beverage.
在无均质机的条件下，清汁型和浊汁型果肉饮料分别采用不同型号的结冷胶等构成其稳定体系。
Under the conditions without homogenizers, the stability systems for clear or cloudy pulpy juice beverages were established using different types of gellan gum, etc.
通过对枇杷果肉饮料成分的分析，确定了影响其稳定性的主要因素是粗纤维、不溶性果胶、粗蛋白和可溶性果胶等成分。
From the analysis on the ingredients of loquat pulp juice it was found that the primary factors influencing the stability were crude fiber, insoluble pectin, crude protein and soluble pectin.
以螺旋藻为原料，应用正交试验设计，优选了合适配方，研制出口感独特，集营养与保健为一体的螺旋藻酸奶果肉饮料。
Orthogonal tests were carried out for the optimal formulation of Spirulina sour milk pulpous drink. The product is characterized by unique taste and the combined functions of nutrition and healthcare.
以螺旋藻为原料，应用正交试验设计，优选了合适配方，研制出口感独特，集营养与保健为一体的螺旋藻酸奶果肉饮料。
Orthogonal tests were carried out for the optimal formulation of Spirulina sour milk pulpous drink. The product is characterized by unique taste and the combined functions of nutrition and healthcare.
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