Frothing or foaming, where vegetable or fruit juice is mixed with gelatin or AGAR AGAR and then either propelled through a pressurized canister or aerated by hand.
发泡或泡沫化，在蔬菜汁和果汁混入凝胶或琼脂，而后推进加压罐或手动充气。
Method The main nutritional components of Bifidobacterium fermented mixed fruit and vegetable juice were analyzed according to nutrition analysis methods.
方法采用各种营养分析方法对双歧杆菌发酵果蔬汁进行主要营养成分的分析测定。
Orthogonal design and fuzzy math are applied together to obtain the initial recipe and SAS design parameters. SAS mixture design is applied to get the best recipe of mixed fruit-vegetable juice.
本研究使用正交设计和模糊数学的感官评定方法进行复合果蔬汁的配方初选，同时获得SAS设计参数，并应用SAS程序进行混合设计，确定果蔬复合汁饮料的最佳配方。
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