2) pineapple juice concentrate
菠萝浓缩汁
1.
Research on kinetic of maillard reaction during storage of pineapple juice concentrates;
菠萝浓缩汁在储藏过程中美拉德褐变及其反应动力学研究
2.
Mechanism of nonenzymatic browning of pineapple juice concentrates made from whole pineapple with peel during storage was investigated in this study by means of path coefficient analysis.
用带皮的菠萝全果加工的菠萝浓缩汁作为研究对象,分析了贮藏过程中引起菠萝浓缩汁褐变的化学组分,采用通径分析方法,本实验解析了菠萝全果浓缩汁在储藏过程中非酶褐变的主要原因。
3.
Kinetics of nonenzymatic browning in pineapple juice concentrates (pineapple flesh juice concentrate, pineapple whole fruit juice concentrate) during storage were investigated.
本文研究了菠萝果肉浓缩汁和菠萝全果浓缩汁两种浓缩汁产品在储藏过程中的非酶褐变，主要内容有：菠萝浓缩汁在储藏过程中的色泽稳定性、颜色变化动力学、Maillard反应及其反应动力学、酚类与抗坏血酸的变化及储藏过程中非酶褐变的因子解析；并对两种浓缩汁产品特性及储藏变化进行对比分析，解析了菠萝全果浓缩汁与菠萝果肉浓缩汁品质差异的根本原因。
3) pineapple juice
菠萝汁
1.
Investigation on the technology for clarification of pineapple juice using pectinase;
果胶酶澄清菠萝汁最佳工艺研究
2.
The changes in the aroma of pineapple juice during concentration;
菠萝汁香气物质在浓缩过程中的变化
3.
Preparation of ginkgo leaf and pineapple juice health drink;
银杏叶菠萝汁保健饮料的制作
4) pineapple juice
菠萝果汁
1.
Initial study on inhibition of enzymatic browning by pineapple juice during the process of banana processing;
菠萝果汁抑制香蕉加工过程中酶褐变的初步研究
2.
The pineapple produced in Zhanjiang as the raw material and the single factor tests and orthogonal test were used to study the effects of enzyme pretreatment on extraction rate of pineapple juice.
采用正交试验法研究了果胶酶和纤维素酶的酶用量、酶比例、酶解温度以及酶解时间对菠萝果汁提取率的影响。
5) Pineapple cinder
菠萝渣汁
6) fresh pineapple juice
鲜菠萝汁
补充资料：圆白菜菠萝汁
原料配方 圆白菜250克 菠萝200克 柠檬2片 冰块2～3块
制作方法
1.圆白菜洗净，将叶剥下，剁碎。或用开水焯一下，再剁碎。菠萝去皮，切成如同黄豆大小的块。
2.在玻璃杯中放入冰块。
3.分别将圆白菜、菠萝和连皮的柠檬放入两层纱布中，用硬的器物压榨，挤出汁，注入盛有冰块的杯内。或用家用组织捣碎机，将圆白菜、菠萝、连皮的柠檬放入组织捣碎机内，捣碎出汁。用纱布过滤，注入放有冰块的玻璃杯中，搅匀即可饮用。
产品疗效 对胃溃疡、低血压、便秘、皮肤粗糙均有一定疗效。
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