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.

研性乳酸菌饮料的生产工艺,对菌种、和酸味进行筛选,确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.

研究了活乳酸菌饮料的生产工艺,对菌种、剂和酸味剂进行了筛,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。

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.

研性乳酸菌饮料的生产工艺,对菌种、和酸味进行筛选,确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.

光定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.

研究了活性乳酸饮料的生产工艺,、定剂和酸味剂进行了筛选,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.

初步研究了花生乳饮料的生产工艺条件,着重探讨乳化剂、定剂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，配以定剂、酸味料、香味料等，制成一酸甜适宜、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，料经两次均质，用0．2％PGA+0．1％黄原胶作定剂，0．1％三聚磷酸钠作络合剂，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.

研究了活菌饮料的生产工艺,对菌种、定剂和味剂进行了筛选,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.

初步研究了花生饮料的生产工艺条件,着重探讨化剂、定剂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，配以定剂、味料、香味料等，制成一种甜适宜、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，0．2％PGA+0．1％黄原胶作定剂，0．1％三聚磷钠作络合剂，产品具有良好的定。

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.

初步研究了花生乳饮料的生产工艺条件,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，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.

光定剂发展趋势是高效、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.

研究了活性乳酸菌生产工艺,对菌种、定剂和酸味剂进行了筛选,确定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.

初步研究了花生乳生产工艺条件,着重探讨乳化剂、定剂对花生乳均匀定效果。

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，配以定剂、酸味、香味等，制成一种酸甜适宜、营养丰富、气味芳香蔬菜乳。

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，物经两次均质，0．2％PGA+0．1％黄原胶作定剂，0．1％三聚磷酸钠作络合剂，产品具有良好定性。

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

光定剂的发展趋势是高效、高分、多功能和无毒。

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

研究了活性乳酸菌饮料的生产工艺,对菌种、定剂和酸味剂进行了筛选,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.

初步研究了花生乳饮料的生产工艺条件,着重探讨乳剂、定剂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％黄原胶作定剂，0．1％三聚磷酸钠作络合剂，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、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。