饮料

They also call carbonated beverages "soft drinks" rather than "soda" or "pop"

他们还说二氧化碳饮料，叫"软性饮料"或叫"不含酒精的饮料"。

Multinomial logistic regression models proided the odds of a gien beerage pattern for each food pattern; we then compared the probability of a gien beerage pattern for each food pattern.

复杂的递减模式提供每种食物的饮料结构的几率；然后我们对比每种食物指定的饮料结构的可能性。6种饮料6种食物结构出现。

Studies on processing techniques of juice beverage of Sechiura edule Swartz and fermentation beverage of Cucurbita moschata Duch were carried out.

试验研究了以佛手瓜为原料制作莱汁饮料和南瓜发酵饮料的工艺流程及技术要点；佛手瓜菜汁饮料制成品具原瓜清香及保持原有的绿色。

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。

Swire Beverages will be a total beverages company, satisfying the major non-alcoholic beverage needs of consumers of all ages.

太古饮料是一家全面的饮料公司，能满足不同年龄的广大消费者对大部分非酒精类饮料的需要。

This magical soft drink concoured billions of customers worldwide with its unresistable carm, and became "World King of Soft Drink", Even have the name of "Empier of Soft Drink".

这种神奇的饮料以它不可抗拒的魅力征服了全世界数以亿计的消费者，成为&世界饮料之王&，甚至享有&饮料日不落帝国&的赞誉。

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 paper still studied the soluble characteristic of soybean peptides in the acid beverage, and reviewed the color, flavor and stability of the beverage such as apple, haw and orange juice after adding soybean into them and the optimum proportion.

论文研究了大豆多肽在酸性饮料中等电点可溶的特性，研究开发了大豆多肽苹果汁、山楂汁、橙汁等饮料，考察了大豆多肽果汁饮料的色泽、风味、稳定性等指标，并确定出最佳配比方案。

Coffee is a highly economic-valued beverage crop, and is intitled, together with cocoa and tea , as the world's three major beverages,while the production and consumption coffee is the highest among the above three drinks.

咖啡是一种经济价值很高的饮料作物，与可可、茶叶并称为世界三大饮料，其产量和消费量居三饮料之首。

They include regular sodas, fruit juice drinks, some specialty coffee drinks, lemonades and sweetened tea, energy drinks and alcohol.

它们包括：定期的汽水，果汁饮料，一些特种咖啡饮料， lemonades和甜茶叶，能量饮料和酒精。

Next time I see you,I shall give you a black eye.

下次我看见你，我会打你一顿。

In this paper,design scheme of classification system of wood surface color is established.

提出了木质板材颜色分类的系统设计方案。