发酵饮料

A carbonated beverage produced by a method in which the fermentation process is either circumvented or altered, resulting in a finished product having an alcohol content of no more than 0.0 percent.

碳酸饮料：生产工艺中绕开或改变发酵过程，最终产品酒精含量不超过0.0的一种碳酸饮料

A carbonated beverage produced by a method in which the fermentation process is either circumvented or altered, resulting in a finished product having an alcohol content of no more than0.01 percent.

碳酸饮料生产工艺中绕开或改变发酵过程，最终产品酒精含量不超过0.01的一种充满碳酸的饮料

"A carbonated beverage produced by a method in which the fermentation process is either circumvent ed or altered, resulting in a finished product having an alcohol content of no more than 0.01 percent."

碳酸饮料生产工艺中绕开或改变发酵过程，最终产品酒精含量不超过0.01的一种充满碳酸的饮料

Combine traditional aromatic vinegar production technology,draw lessons from the Miao nationality folk health care acetic acid processing technology and prescription,beverage of "dark dense tea",regard big date and polished glutinous rice as and ferment the main material,mix with leaf of the ginkgo,licorice root,ginger,Matrimony vine,etc.

结合传统香醋生产工艺，借鉴苗族民间保健醋酸饮料"黑密茶"的加工工艺和配方，以太谷大枣和糯米为发酵主料，配以银杏叶、甘草、生姜、枸杞等参与发酵，并采用根霉糖化、活性干酵母酒化和醋酸发酵，生产出具多种功能因子的新型醋酸饮料。

Was used as main material to produce lactic acid beverage ,the best fermented conditions determined by orthogonal test is that the additive amount of lactic acid bacteric is 2%,the additive amount of sucrose is 7%,the additive amount of pure milk is 15% and the fermented time is 30 hours.

以金樱子果为主要原料，研制乳酸饮料。运用正交实验确定其最佳发酵条件为乳酸发酵菌剂接种量为2%，加糖量为7%，牛奶添加量为15%，发酵时间为30h。所得产品口感良好、性质稳定，是一种营养保健的大众饮品

Circumvented or altered, resulting in a finished product having an alcohol content of no more than 0.01 percent.

碳酸饮料生产工艺中绕开或改变发酵过程，最终产品酒精含量不超过0.01的一种充满碳酸的饮料

The results indicated that the best formula of this kind of fermented soybean drink with the greatest stability were: CMC: Xanthan Gum=2:1, 0.2％of stabilizers, 10％of sucrose, 0.2％of lactic acid, and pasteurizing under 80℃for 20min.

对发酵豆乳饮料的调配工艺和稳定性进行了研究，选出对提高酸豆乳饮料稳定性有良好作用的稳定剂配方为CMC：黄原胶=2∶1，添加量为0.2％时，稳定系数为0.946，蔗糖添加量为10％，乳酸添加量为0.2％，最佳杀菌条件为80℃、20min。

PGA and CMC-Na (FH-9) were the chosen stabilizers. Based on the orthogonal experiment,the optimum added amount of stabilizers and homogenizing and sterilization parameters wereobtained. The results indicated that the best formula of this kind of fermented soybean drink withthe greatest stability were: 0.4% of CMC-Na(FH-9),0.2% of PGA, 0.067% of MG and 0.083%ofSE, homogenizing twice under 40℃,30MPa and pasteurizing twice under 80℃ for 20min. Thesensory ,physical, chemical and microorganism target of fermented soybean drink were studiedand conformed to the Chinese Standards.

对发酵纯豆乳饮料的调配工艺和稳定性进行了研究，选出对提高酸豆乳饮料稳定性有良好作用的稳定剂配方为羧甲基纤维素钠FH-90.4%、藻酸丙二醇酯0.2%，乳化剂为单甘酯0.067%和蔗糖酯(SE-15)0.083%，确定了最佳均质条件为30MPa 40℃二次均质，杀菌条件为80℃20min的两次常压杀菌，并测定了纯酸豆乳饮料的感官、理化和微生物指标。

Natural brewing vinegar(Fermented fruit juice 100%) can be used for cooking and beverage.

天然酿造醋（发酵果汁100 ％）可用于烹调和饮料。醋饮料在2000年开始发展。

Medieval seducers plied their partners with Mead, a fermented drink made from honey.

中世纪seducers坯及其合作伙伴与米德，一个发酵饮料由蜂蜜。

Finally, according to market conditions and market products this article paper analyzes the trends in the development of camera technology, and designs a color night vision camera.

最后根据市场情况和市面上产品的情况分析了摄像机技术的发展趋势，并设计了一款彩色夜视摄像机。

Only person height weeds and the fierce looks stone idles were there.

只有半人深的荒草和龇牙咧嘴的神像。