哪位高手帮我翻译下啊

来源：百度知道 编辑：UC知道 时间：2024/05/22 15:10:58
实验旨在通过对影响果汁乳饮料稳定性的因素，从稳定性、杀菌条件、均质等方面进行研究，确定单一稳定剂对果汁乳饮料的稳定效果、复合添加剂对果汁乳饮料的稳定影响、杀菌温度及时间对果汁乳饮料的稳定影响、均质对果汁乳饮料的稳定影响,进而通过正交实验确定最佳生产工艺，得到稳定的果汁乳饮料。
通过实验得出欲获取稳定性良好的果汁乳饮料，必须选用复合添加剂才能达到该目的，以CMC、柠檬酸三钠和SE复合为佳。实验得到饮料的最佳稳定剂CMC添加量0.2%、柠檬酸三钠添加量0.2%、蔗糖酯添加量0.1%，最佳杀菌条件为80℃，时间为10min，最佳均质压力20MPa。

手译校对
This experiment aimed at researching the factor of the stability of juice and milk beverage, from stability, sterilizing and homogeneous areas and so on, determined the effect of single stabilizer, composite additives,sterilizing temperature and time, homogeneity on the stability of juice and milk beverage，then determined the optimal production process through orthogonal experiment and maked stable juice and milk beverage. Experimental results show that stability can be obtained for juice milk drink by choosing compound additive. CMC, citric acid and sodium SE Composite is the best additive. Experimental showed the optimum content of beverage stabilizer: CMC content 0.1%, sodium citrate content 0.2% sucrose ester content of 0.1%, the best conditions for the sterilization of 80 ℃ for 10 minutes, best uniform pressure 20MPa.

Experiment aimed at affecting the stability of Juice Beverage factors, from stability, sterilizing and homogeneous areas such as research, determ