1) Cloudy peach juice
桃浑汁
3) pulpy juice
浑浊汁
1.
According to the properties of coriolus versicolor, a new method about the cultureand the process of pulpy juices was obtained.
考虑到云芝的特性及食用性，提出了从云芝培养到加工成浑浊汁的新方法。
4) cloudy apple juice
苹果浑浊汁
1.
Cloud stabilization of cloudy apple juice during storage;
苹果浑浊汁贮藏过程中浑浊稳定性的研究
5) cloudy apple juice
浑浊苹果汁
1.
Study on the heating-inactivation parameters of PPO in apple during the processing of cloudy apple juice;
浑浊苹果汁加工中苹果PPO热失活条件的研究
2.
A semi-simulated system was made by adding pectin extracted from apple to cloudy apple juice.
二者和真实体系的对比研究表明:在果汁加工中,浑浊苹果汁中颗粒的形成和长大的因素有:酶促褐变会产生不溶性色素;活性蛋白质-多酚复合物的形成。
3.
The color and cloud stability of cloudy apple juice could be improved when puree is heated to above 92℃ within 80s.
苹果破碎时 ,蒸汽热处理使果浆温度在 80s内达 92℃以上 ,不但改善了浑浊苹果汁色泽且可增强果汁的浑浊稳定性。
6) kiwi juice
猕猴桃汁
1.
The relation between survivors of microorganisms and processing pressure as well as holding time during UHP treatment to Kiwi juice was investigated.
探讨了热敏性纯猕猴桃汁在超高压处理过程中,存在的菌落总数和大肠菌群数随压强大小和加压时间变化的关系。
2.
The results demonstrated that the fermented yo- gurt tastes well and have appealing color,and is nutritious under fermentation at 41℃for 4 h with addition of 10% fresh kiwi juice,7% aloe,8% sucrose and 3% mixed ferment agent.
以猕猴桃汁、芦荟汁、鲜牛乳为主要原料,通过乳酸菌发酵,制得保健饮品发酵猕猴桃-芦荟酸奶。
3.
Through on orthogonal design L9(3 4 ),the technology of kiwi juice fermented by lactobacillus was studied.
结果表明最佳配方为:发酵乳35%,鲜猕猴桃汁10%,白砂糖8%,乳酸0。
补充资料：蜜汁肥桃
【菜名】 蜜汁肥桃
【所属菜系】 鲁菜
【特点】 色泽金黄油亮，甜香爽口。盛夏之季冰镇后食用，沁入心脾。
【原料】
肥桃200克。 蜂蜜20克。白糖20克、桂花酱20克、花生油50克。
【制作过程】
肥桃去皮切成滚刀块，沾匀干面粉，放入六成热（约150℃）油锅中炸透，呈金黄色捞出。炒锅加油、白糖，中火炒至呈红色时，加清水、白糖、蜂蜜炆2分钟，然后将桃倒入再放入桂花酱炆至汁浓时、盛入盘内即成。
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