对草莓、胡萝卜复合果蔬汁生产工艺及其成品稳定性进行了研究。
In this article, the technological process and stability of compound drink of carrot and strawberry was studied.
以芦荟、梨和黄瓜为主要原料，研究了营养保健型复合果蔬汁的制作工艺。
The technology of processing compound healthcare fruit and vegetable juice from aloe, pear and cucumber was studied.
研制成的复合果蔬汁饮料，具有一定营养价值，口感独特，可用于工业化生产。
The mixed beverage developed in the experiment is tasty as well as healthy hence is suitable for mass production for commercial purpose.
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