1) jujube juice
枣汁
1.
Study on jujube juice extraction based on Ethanol -Ultrasound;
乙醇—超声波法提取枣汁的研究
2.
Development of fermented lactic acid jujube juice with alcohol;
发酵型含醇乳酸枣汁饮料的研制
3.
The study and utilization of composite enzyme in the clarification of jujube juice;
酶制剂在枣汁澄清技术中的应用与研究
2) date juice
枣汁
1.
Using date juice and skimmed milk powder as raw materials, the nutritious and healthy yogurt with fragrance of strong Chinese date and frankincense were produced through fermentation by appropriate lactobacillus.
以枣汁和脱脂奶粉为主要原料,选用适当的乳酸菌进行发酵,研制出具有浓郁枣香和乳香风味的双重营养和保健作用的枣汁酸奶。
3) Chinese date juice
大枣汁
1.
Effect of antioxidant on ascorbic acid during the processing of Chinese date juice;
抗氧化剂对大枣汁加工中VC的影响
4) jujube juice
红枣汁
1.
Thermal degradation kinetics of vitamin C in jujube juice;
红枣汁中维生素C热降解的动力学研究
2.
Effects of the enzymolysis conditions on primary nutrition components of jujube juice
酶解条件对红枣汁主要成分的影响
5) clarifying jujube juice
红枣清汁
6) Hu Ping jujube juice
壶瓶枣汁
1.
the optimum extraction parameters of Hu Ping jujube juice has been obtained: the ratio of raw material to water 1:7,extracting temperature 55℃, extracting time 8h and pH value 5.
在确立枣汁基本生产工艺的前提下,通过对影响枣汁提取因子的分析,运用正交试验方法,经多次重复试验,寻求浸提壶瓶枣汁的最佳工艺参数为浸提液量1:7、温度55℃、浸提时间8h、pH值5。
补充资料：天然浓缩枣汁
一种天然浓缩酸枣汁的制作方法,其特征是将酸枣晾色晒、浸泡、冲洗,放入四倍的清水加热到70度浸泡2.5小时,浸出酸枣内有可溶解性固形物,当提取罐内糖度达到8度时,滤过出核、皮及絮状果肉,然后经浓缩短,巴氏瞬间杀菌及真空浓缩短,制成糖度为63度、比重为1.3的天然浓缩短酸枣汁不加香料、防腐剂和其它果汁，这种果汁既保持了天然酸枣的营养、风味,又具有很高的药用价值保鲜期可达九个月。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条