求翻译：本课题以奶粉、芹菜为主要原料，通过添加不同量的木糖醇和柠檬酸、稳定剂，研究这些辅料的添加量对芹菜乳饮料口感的影响，采用正交试验，确定芹菜乳饮料制作的最佳工艺配方。试验结果表明,芹菜乳饮料的最佳配方为：20%芹菜汁、6%奶粉、5%木糖醇、0.1%柠檬酸、0.40%CMC-NA、0.04%卡拉胶、0.10%柠檬酸钠。研制出口感良好、酸甜可口、营养丰富、呈淡黄绿色、组织状态均匀、具有香芹固有香气的胶态流体状果蔬乳饮料产品。是什么意思？

Milk, celery, the subject is the main raw material, by adding different amounts of xylitol and citric acid, stabilizer, the study of these accessories add celery milk drinks taste, the orthogonal test to determine the production of celery milk drinks the most good process recipe. The results show th

The subject matter in order to milk powder, celery is the main raw materials, and by adding different amounts of xylitol and citric acid, stabilizers, and study of these by adding the amount of celery cream drinks taste, with orthogonal tests to determine if celery cream drink recipes make the best

This topic as the main raw material milk powder, celery, by adding a different amount of Xylose-alcohol and citric acid, stabilizers, these accessories add on celery milk beverage taste effects, using orthogonal test, determine the best formula milk beverage produce celery. Test results show that th