酸饮料

We study the influencing factors for the generating rate of bacillus acidophilic spores, causing juice drink s contamination, through experiments.

分析了嗜酸耐热芽孢杆菌污染的原因，研究了影响嗜酸耐热杆菌芽孢形成率的因素、温度和时间对果汁饮料的灭菌效果及不同防腐剂的抑菌效

Many young people Aihe carbonated drinks, a female models hearsay that the bubble has to drink carbonated drinks to remove food residue, Huang Banya white, she also依样画葫芦, but also etching of teeth , The shape of teeth becomes almost broken.

不少年轻人爱喝碳酸饮料，有一名女模特儿道听途说，认为喝有气泡的碳酸饮料能去除食物残渣，让黄板牙变白，她也依样画葫芦，后来也出现酸蚀性牙齿，牙齿形状差点就变得破碎。

The samples were discontinuously immersed into soft drink for one week, then treated with different fluoride for another week.

用饮料对釉质间断性酸蚀l周，然后使用不同的氟化物处理酸蚀的釉质表面1周。

On the world market of today, we can see ADE tamarind soda water produced by Mid-American countries, tamarind drinks made in India, and mixed tamarind drinks of tamarind and papaya, bananas and guava etc.

在拉丁美洲和非洲市场，常见酸角调味品，而在热带亚热带国家和地区，酸角饮料和酸角混合饮料非常盛行，以致美国可口可乐公司也开始研究酸角。

I don't like sour drinks.

我不喜欢喝酸饮料。

The technological methods and optimal combination ratio were studied in the present paper, involving protection of natural color, elimination of bitter taste, mixtion and stability of the beverage. By single factor trial and orthogonal test, we optimized the processing techniques: Using 100mg/kg Zinc gluconate and 0.1% Calcium hydroxide as the color protection agent, burned in 80℃for 2min. The natural green color of material can be protected effectively.

通过单因素考察及正交实验设计确定了优化后的饮料制作工艺：以100mg/kg葡萄糖酸锌和0.1%氢氧化钙为护色剂，在漂烫温度80℃，漂烫时间2min条件下，有效地保持了苦瓜原料特有的绿色；以苦瓜皂苷为功能强化因子，以1.25%海藻酸钠为包埋剂，通过锐孔-凝固浴法对苦瓜原汁和苦瓜皂苷进行包埋；使用8%木糖醇、0.3%β-环状糊精、15%苦瓜汁和10%苦瓜胶囊对饮料进行调配，很好地保持了苦瓜特有的苦香味和口感；以0.15%黄原胶、0.2%琼脂、0.05%羧甲基纤维素钠复配方式，来增加饮料的稳定性。

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。

The amount of Na(superscript +), NH4(superscript +), K(superscript +), Mg(superscript 2+), Ca(superscript 2+), Zn(superscript 2+) in fruits and juice (sports water, green tea , pear juice, carrot juice and carrot and orange juice) were respectively separated and detected by non-suppressed ion chromatography. And pyridine-2, 6-dicarbexylic was used as mobile phase to separated monovalent cations and pyridine-2, 6-dicarbexylic-ethylenedi-amine-oxalic acid was used as mobile phase to separated divalent cations.

采用非抑制型离子色谱法测定了水果以及饮料（运动型饮料、绿茶、水蜜桃汁、胡萝卜汁和胡萝卜橙汁）中Na、NH4、K、Mg(上标 2+)、Ca(上标 2+)、Zn(上标 2+)的含量，其中一价阳离子以吡啶－2，6-二羧酸为淋洗液测定，二价阳离子以吡啶－2，6-二羧酸+乙二胺+草酸为淋洗液测定。

The amount of Na+, NH4+, K+, Mg2+, Ca2+, Zn2+ in fruits and juice (sports water, green tea , pear juice, carrot juice and carrot and orange juice) were respectively separated and detected by non-suppressed ion chromatography.

采用非抑制型离子色谱法测定了水果以及饮料(运动型饮料、绿茶、水蜜桃汁、胡萝卜汁和胡萝卜橙汁)中Na+、NH4+、K+、Mg2+、Ca2+、Zn2+的含量，其中一价阳离子以吡啶-2，6-二羧酸为淋洗液测定，二价阳离子以吡啶-2，6-二羧酸+乙二胺+草酸为淋洗液测定。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。