| 摘要 |
Soft drinks contain an aqueous solution of sugar, and/or citric acid, and/or preservative and/or ascorbic acid and in suspension form, fruit fibre (pulp) and carob flour. True solutions of 45-55% (preferably 50%) refractive value are prepared. A 1:20-1:25 (preferably 1:22) portion of the solution is withdrawn for addition by stirring in the preservative carob flour. The suspension formed is returned to the bulk of the solution flavour suspension, and required quantities of fibre suspensions are also added. |
