Technique such as protecting colour, getting out of air, packing in the production of peach syrup were studied.

本文对桃浆生产中护色、脱气、包装等技术进行了试验研究。

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Meanwhile, put the peaches in a food processor and puree until smooth. Combine peach puree with cooled sugar syrup, club soda and lime juice. Stir until well blended.

这时，把前面切碎的桃肉放入食物搅拌机里直到变成桃泥。把桃泥倒入冷却的糖水中搅拌，加入汽水和柠檬汁。一直搅拌到桃泥完全融入水中。

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