The development trends of light stabilizer were obtaining stabilizers with high-efficiency,high molecular weight,multifunction and nontoxicity.

光剂的发展趋势是高效、高分子量化、多功能化和无毒化。

The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

研究了活性酸菌饮料的生产工艺,对菌种、剂和酸味剂进行了筛选,确了工业化可行的生产工艺。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.

初步研究了花生饮料的生产工艺条件,着重化剂、剂对花生饮料均匀的效果。

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

以新鲜菜汁（番茄汁、胡萝卜汁）、脱脂奶粉、白砂糖为主要原料，配以剂、酸味料、香味料等，制成一种酸甜适宜、营养丰富、气味芳香的蔬菜饮料。

The result shows that the drink has a good stability when uniformlied twice by using 0. 2% PGA and 0. 1% xanthan gum as stabilizer and 0. 1% sodium triplyphosphate as sequestrant.

实验表明，物料经两次均质，用0．2％PGA+0．1％黄原胶作剂，0．1％三聚磷酸钠作络合剂，产品具有良好的性。

The development trends of light stabilizer were obtaining stabilizers with high-efficiency,high molecular weight,multifunction and nontoxicity.

定的发展趋势是高效、高分子量、多功能和无。

The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

究了活性乳酸菌饮料的生产工艺,对菌种、定和酸味进行了筛选,确定了工业可行的生产工艺。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.

初步究了花生乳饮料的生产工艺条件,着重探讨乳、定对花生乳饮料均匀定的效果。

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

以新鲜菜汁（番茄汁、胡萝卜汁）、脱脂奶粉、白砂糖为主要原料，配以定、酸味料、香味料等，制成一种酸甜适宜、营养丰富、气味芳香的蔬菜乳饮料。

The result shows that the drink has a good stability when uniformlied twice by using 0. 2% PGA and 0. 1% xanthan gum as stabilizer and 0. 1% sodium triplyphosphate as sequestrant.

实验表明，物料经两次均质，用0．2％PGA+0．1％黄原胶作定，0．1％三聚磷酸钠作络合，产品具有良好的定性。

The development trends of light stabilizer were obtaining stabilizers with high-efficiency,high molecular weight,multifunction and nontoxicity.

光剂的发展趋势是高效、高分子量、多功能和无毒。

The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

研究了活性酸菌饮料的生产工艺,对菌种、剂和酸味剂进行了筛选,确了工业可行的生产工艺。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.

初步研究了花生饮料的生产工艺条件,着重探剂、剂对花生饮料均匀的效果。

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

以新鲜菜汁（番茄汁、胡萝卜汁）、脱脂奶粉、白砂糖为主要原料，配以剂、酸味料、香味料等，制成一种酸甜适宜、营养丰富、气味芳香的蔬菜饮料。

The result shows that the drink has a good stability when uniformlied twice by using 0. 2% PGA and 0. 1% xanthan gum as stabilizer and 0. 1% sodium triplyphosphate as sequestrant.

实验表明，物料经两次均质，用0．2％PGA+0．1％黄原胶作剂，0．1％三聚磷酸钠作络合剂，产品具有良好的性。

The development trends of light stabilizer were obtaining stabilizers with high-efficiency,high molecular weight,multifunction and nontoxicity.

光剂的发展趋势是高效、高分子量化、多功能化和无毒化。

The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

研究了活性乳酸菌饮料的生,对菌种、剂和酸味剂进行了筛选,确了业化可行的生。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.

初步研究了花生乳饮料的生条件,着重探讨乳化剂、剂对花生乳饮料均匀的效果。

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

以新鲜菜汁（番茄汁、胡萝卜汁）、脱脂奶粉、白砂糖为主要原料，配以剂、酸味料、香味料等，制成一种酸甜适宜、营养丰富、气味芳香的蔬菜乳饮料。

The result shows that the drink has a good stability when uniformlied twice by using 0. 2% PGA and 0. 1% xanthan gum as stabilizer and 0. 1% sodium triplyphosphate as sequestrant.

实验表明，物料经两次均质，用0．2％PGA+0．1％黄原胶作剂，0．1％三聚磷酸钠作络合剂，品具有良好的性。

The development trends of light stabilizer were obtaining stabilizers with high-efficiency,high molecular weight,multifunction and nontoxicity.

光的发展趋势是高效、高分子量化、多功能化和无毒化。

The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

研究了活性乳酸菌饮料的生产工艺,对菌种、和酸味进行了筛选,确了工业化可行的生产工艺。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.

初步研究了花生乳饮料的生产工艺条件,着重探讨乳化、对花生乳饮料均匀的效果。

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

以新鲜菜汁（番茄汁、胡萝卜汁）、脱脂奶粉、白砂糖为主要原料，配以、酸味料、香味料等，制成一种酸甜适宜、营养丰富、气味芳香的蔬菜乳饮料。

The result shows that the drink has a good stability when uniformlied twice by using 0. 2% PGA and 0. 1% xanthan gum as stabilizer and 0. 1% sodium triplyphosphate as sequestrant.

实验表明，物料经两次均质，用0．2％PGA+0．1％黄原胶作，0．1％三聚磷酸钠作络合，产品具有良好的性。

The development trends of light stabilizer were obtaining stabilizers with high-efficiency,high molecular weight,multifunction and nontoxicity.

光发展趋势是高效、高分子量化、多功能化和无毒化。

The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

研究了活性乳酸菌饮料生产工艺,对菌种、和酸味进行了筛选,确了工业化可行生产工艺。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.

初步研究了花生乳饮料生产工艺条件,着重探讨乳化、对花生乳饮料均匀效果。

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

以新鲜菜汁（番茄汁、胡萝卜汁）、脱脂奶粉、白砂糖为主要原料，配以、酸味料、香味料等，制成一种酸甜适宜、营养丰富、气味芳香蔬菜乳饮料。

The result shows that the drink has a good stability when uniformlied twice by using 0. 2% PGA and 0. 1% xanthan gum as stabilizer and 0. 1% sodium triplyphosphate as sequestrant.

实验表明，物料经两次均质，用0．2％PGA+0．1％黄原胶作，0．1％三聚磷酸钠作络合，产品具有良好性。

The development trends of light stabilizer were obtaining stabilizers with high-efficiency,high molecular weight,multifunction and nontoxicity.

光定的发展趋势是高效、高分子量化、多功能化和无毒化。

The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

研究了活性乳酸菌饮料的生产工艺,菌种、定和酸味进行了筛选,确定了工业化可行的生产工艺。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.

初步研究了生乳饮料的生产工艺条件,着重探讨乳化、定生乳饮料均匀定的效果。

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

以新鲜菜汁（番茄汁、胡萝卜汁）、脱脂奶粉、白砂糖为主要原料，配以定、酸味料、香味料等，制成一种酸甜适宜、营养丰富、气味芳香的蔬菜乳饮料。

The result shows that the drink has a good stability when uniformlied twice by using 0. 2% PGA and 0. 1% xanthan gum as stabilizer and 0. 1% sodium triplyphosphate as sequestrant.

实验表明，物料经两次均质，用0．2％PGA+0．1％黄原胶作定，0．1％三聚磷酸钠作络合，产品具有良好的定性。

The development trends of light stabilizer were obtaining stabilizers with high-efficiency,high molecular weight,multifunction and nontoxicity.

光定的发展趋势是高效、高分子量、多功能和无毒。

The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

研究了活性酸菌饮料的生产工艺,对菌种、定和酸味进行了筛选,确定了工业可行的生产工艺。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.

初步研究了花生饮料的生产工艺条件,着重探讨、定对花生饮料均匀定的效果。

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

以新鲜菜汁（番茄汁、胡萝卜汁）、脱脂奶粉、白砂糖为主要原料，配以定、酸味料、香味料等，制成一种酸甜适宜、营养丰富、气味芳香的蔬菜饮料。

The result shows that the drink has a good stability when uniformlied twice by using 0. 2% PGA and 0. 1% xanthan gum as stabilizer and 0. 1% sodium triplyphosphate as sequestrant.

实验表明，物料经两次均质，用0．2％PGA+0．1％黄原胶作定，0．1％三聚磷酸钠作络合，产品具有良好的定性。

The development trends of light stabilizer were obtaining stabilizers with high-efficiency,high molecular weight,multifunction and nontoxicity.

光剂的发展趋势是高效、高分子量、多功无毒。

The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

研究了活性乳酸菌饮料的生产工艺,对菌种、剂酸味剂进行了筛选,确了工业可行的生产工艺。

This paper studies the processing technology of peanut emulsus beverage,discusses the stable effects of emulsifier and stabilizer on the peanut emulsus beverage.

初步研究了花生乳饮料的生产工艺条件,着重探讨乳剂、剂对花生乳饮料均匀的效果。

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

以新鲜菜汁（番茄汁、胡萝卜汁）、脱脂奶粉、白砂糖为主要原料，配以剂、酸味料、香味料等，制成一种酸甜适宜、营养丰富、气味芳香的蔬菜乳饮料。

The result shows that the drink has a good stability when uniformlied twice by using 0. 2% PGA and 0. 1% xanthan gum as stabilizer and 0. 1% sodium triplyphosphate as sequestrant.

实验表明，物料经两次均质，用0．2％PGA+0．1％黄原胶作剂，0．1％三聚磷酸钠作络合剂，产品具有良好的性。