- 更多网络例句与酸饮料相关的网络例句 [注：此内容来源于网络，仅供参考]
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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
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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。
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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。
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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。
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I don't like sour drinks.
我不喜欢喝酸饮料。
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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。
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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。
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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。
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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。
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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。
- 更多网络解释与酸饮料相关的网络解释 [注：此内容来源于网络，仅供参考]
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Acids：酸
食品.饮料行业(Food and Beverage):酒类.饮料.饮用水的过滤. 电子工业(Electronics):纯水(Pure water).超纯水的预过滤. 石油及化学工业(Chemicals):各种有机溶剂(Solvents).酸(Acids).碱(Bases)液的过滤.油田注水过滤.
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Gallic acid：五倍子酸
首先,这类饮料都是绝佳的酚类化合物 (phenolic compounds)来源,包括焦儿茶酸(catechin)、表儿茶酸(epicatechin)及五倍子酸(gallic acid). 虽然红酒是较佳的酚类化合物来源,但是红葡萄汁里也有. 酚类化合物已被证明可以防止血凝块的形成,
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guarana drink：瓜拉那饮料
鸟酸去胺 guanylic deaminase | 瓜拉那饮料 guarana drink | 保证试验 guarantee test
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juice：饮料
中午比较丰富, 肉类有猪肉,牛肉,鸡肉. 还流行鸡蛋和洋葱. 中午每顿都有缅甸式的酸汤, 一开始可能有些不习惯. 午饭后不允许再吃东西, 下午有一次提供饮料(juice)的时间. 放心营养一定足够的. 中心提供纯净水. 随时可取用.
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Kir Royal：皇家基尔(基尔酒一种用无味白葡萄酒和黑茶藨子甜酒调制的饮料)
amaretto sour 杏仁酸酒 | kir Royal 皇家基尔(基尔酒一种用无味白葡萄酒和黑茶藨子甜酒调制的饮料) | mineral water 矿泉水
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limeade：酸橙饮料
lime 石灰 | limeade 酸橙饮料 | Limehouse 莱姆豪斯
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alcohol acid：羟酸;醇酸
"alcohol","醇;酒精" | "alcohol acid","羟酸;醇酸" | "alcohol beverage; alcoholic beverage","酒精饮料"
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Acidifiers for food and beverages：成酸剂,用于食品和饮料
3271009 Anti-foaming agents for food and beverages 防沫剂,用于食品... | 3271010 Acidifiers for food and beverages 成酸剂,用于食品和饮料 | 3271011 Anti-caking agents for the food industry 抗结块剂,用于食...
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Alginates for the food and beverage industry：藻酸盐,用于食品和饮料工业
3271051 Lecithin, edible 卵磷脂,可食用的 | 3271052 Alginates for the food and beverage industry 藻酸盐,用于食品和饮料工业 | 3271053 Maltol 麦芽酚
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lassi：酸乳酪饮料
kway teow 宽米粉 | lassi 酸乳酪饮料 | lombok 红辣椒的一种