1) cloudy apple juice
混浊苹果汁
1.
Research on reason for and control of browning of cloudy apple juice during sterilization;
混浊苹果汁杀菌过程中褐变机理及控制的研究
2.
Enzymatic browning and its prevention in the processing of cloudy apple juice.;
混浊苹果汁加工过程中的酶促褐变及其防止的研究
3.
The factors of affecting the stability of cloudy apple juice were discussed.
对影响混浊苹果汁混浊稳定性的因素进行了综述。
2) cloudy apple juice
苹果浊汁
1.
The effect of homogenization on the quality of cloudy apple juice products;
均质工艺对苹果浊汁品质的影响
2.
The research was one part of project 'research and development of deep processing technology for agricultural product', and was about processing technology for cloudy apple juice.
2001BA501A21)“农产品深加工技术与设备研究开发”子课题——苹果浊汁加工技术研究部分。
3) 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
4) 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。
5) cloudy apple juice
苹果混汁
1.
Commercial enzymes preparation(cellulase,pectinase and xylanase)had been compounded to produce cloudy apple juice.
采用果胶酶、纤维素酶、半纤维素酶3种商业酶制剂复合生产苹果混汁。
6) muddy juice
混浊果汁
1.
Using the papaya original slurry and sugar,the technology and key procedure of muddy juice of papaya were studied in this paper.
以番木瓜原浆为主要原料,白砂糖等为辅料,研究了番木瓜混浊果汁生产工艺及其关键工序。
补充资料：韭菜苹果汁
原料配方 韭菜250克 苹果200克 柠檬半个 冰块2～3块 盐2克
制作方法
1.韭菜洗净，用开水焯一下，切成小段。苹果洗净，切成黄豆大小的块，柠檬切成3片。
2.在玻璃杯中放入冰块。
3.分别将韭菜、苹果和连皮的柠檬放入两层纱布中，用硬的器物压榨，挤出汁，注入放有冰块的玻璃杯中，搅匀饮用。或使用家用组织捣碎机，可将韭菜直接放入组织捣碎机内，而不用开水焯，再放入苹果，柠檬、捣碎出汁。用布过滤，注入盛有冰块的杯内。
4.调味以咸味较佳。
产品疗效 由于韭菜富含钙质，与苹果混合成汁，则对高血压、消化不良、肾脏病、止咳化痰均有一定疗效。
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