【摘要】 本文从工艺技术着手，研制出了不同以往的、悬浮性持久、口感清爽的粒粒菠萝饮料。实验表明果粒长、宽、高在3－5mm，冷冻或充CO2并在10℃下硬化：人为制造温差，使果粒表面快速形成一层悬浮，增稠剂层膜，均增加其悬浮性。在固液相混合时，将液相加热到50℃左右，使悬浮剂分布均匀。大大提高悬浮效果。更多还原

【Abstract】 The paper describes the research and production of particle pineapple beverage with lasting suspension and fresh taste which differs from those made before on the base of process technique .The experiment not only shows that the particles whose length,width and height are about 3-5mm,can be hardened below 10℃ by freezing or filling with CO2,but also concludes that artificial temperature difference can make the surface layer of the particles form quickly a coat of suspending and thickening agent which increase its suspension .It will increase dramatically the suspending effectivenss by heating the liquld to 50℃ or so at the mixing of the liquid and the particles which makes the suspending agent disperse even.更多还原