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果肉饮料
[食品] fruit squash
- 杨梅富含维生素C，本文介绍了杨梅果肉粒粒饮料的生产工艺。
Red bayberry contains much vitamin C. In this paper, the production technique of beverage with suspended red bayberry pulp grains was introduced. - 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. - 同时为了尽可能保留红树莓的全部营养成分，采用正交实验研制了红树莓果肉果汁饮料，为人们提供一种高价值的健康饮品。
With a view of maintaining as many nutrients in raspberry as possible, orthogonal experiments are carried out to give a raspberry pulpy beverage which is regarded as a health drink with high values.
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