1) fruit and vegetable juice
果蔬汁
1.
New trend of fruit and vegetable juice processing technology in China;
中国果蔬汁加工技术发展新趋势
2.
Review on cloud stability of fruit and vegetable juice;
果蔬汁悬浮稳定性研究进展
3.
Use of pectinase in fruit and vegetable juice processing;
果胶酶在果蔬汁生产中的应用
2) Fruit and vegetable juices
果蔬汁
1.
Progress in study on mechanism of and control on enzymatic browning caused by PPO in fruit and vegetable juices
果蔬汁多酚氧化酶酶促褐变机理及其控制研究进展
2.
Experiments and analyses were carried out on the concentration of several fruit and vegetable juices(cucumber,celery,carrot,Chinese wolfberry,red apricot)by reverse osmosis.
利用反渗透技术对几种果蔬汁（ 黄瓜、芹菜、胡萝卜、枸杞子、红杏） 的浓缩处理进行实验与分析。
3.
This review introduced studies on the qualities of fruit and vegetable juices treated by UHP,including the qualities of color,aroma,nutrition and rheological properties,and discussed the trend for the development of this area.
文中从果蔬汁的颜色品质、香气品质、营养品质及流变特性和稳定性等角度系统介绍和分析了超高压对果蔬汁品质影响的研究现状,并分析了今后这一领域研究的趋势。
3) juice
[英][dʒu:s] [美][dʒus]
果蔬汁
1.
New ideas for juice-milk manufacturing;
果蔬汁牛乳研制的新思路
2.
The technology of carrot-aprieot juice drink was studied in this paper.
本实验通过四因素四水平正交实验,确定胡萝卜、杏复合果蔬汁饮料的基本配方为:蔗糖5％,柠檬酸0。
4) fruit-vegetable juice
果蔬汁
1.
Study on proportion of compound fruit-vegetable juice fermented by lactic acid bacteria;
乳酸发酵复合果蔬汁配方的研制
2.
This text discusses the principle of the broking solid particle an d emulsifing liquid particle in the fruit-vegetable juice homogenizing,and the principle of highly shearing homogenizing mechanism as well as,makes use of high ly shearing homogenizing mechanism to homogenize the celery juice.
本文对果蔬汁均质中固相破碎与液相分散乳化机理和高剪切均质机理的研究,利用高剪切均质机对芹菜汁进行均质试验研究,试验表明高剪切均质机在对果蔬固液料均质效果较佳,对抑制果蔬汁的分层有明显效果。
5) fruit press
果蔬榨汁
6) compound fruit and vegetable juice
复合果蔬汁
1.
Processing technology of compound fruit and vegetable juice from aloe, pear and cucumber;
芦荟、梨、黄瓜复合果蔬汁的加工工艺
补充资料：一般果蔬汁工艺流程
一般果蔬汁工艺流程
芳香成分
↑↓
┌→ 离心分离→浓缩→调和→灌装→浓缩果蔬汁
│
│
果蔬原料 →清洗、拣选、分级→制汁→分离→杀菌→冷却→离心分离→酶法澄清→过滤→调和→脱气→杀菌→灌装→澄清果蔬汁
│
芳香成分
↑↓
┌→ 离心分离→浓缩→调和→灌装→浓缩果蔬汁
│
│
果蔬原料 →清洗、拣选、分级→制汁→分离→杀菌→冷却→离心分离→酶法澄清→过滤→调和→脱气→杀菌→灌装→澄清果蔬汁
│
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