1) orange wine
橘汁酒
2) orange serum
橘汁
1.
The effects of oligosexylose addition,orange serum dosage,flour addition,egg addition on quality of cake were studied by orthogonal test.
通过正交试验,研究了低聚木糖添加量、橘浆添加量、面粉添加量、鸡蛋添加量对蛋糕品质的影响,得到了添加低聚木糖生产橘汁蛋糕的工艺参数和最佳配方。
3) orange juice
柑橘汁
1.
Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production(acid content adjustment and as raw materials).
利用柑橘汁和梨汁混合发酵酿制果酒,柑橘汁起到调酸和原料的双重作用。
2.
Determination of saccharides in orange juice was studied by high performance liquid chromatography.
研究了柑橘汁中糖组成的高效液相色谱测定方法。
3.
The technology of the clarification of orange juice without pretreatment by using pectinase was studied.
直接用果胶酶对柑橘汁的澄清进行了单因素实验及正交实验。
4) citrus juice
柑橘汁
1.
Bitterness in citrus juice is primarily due to the presence of both limonin and naringin,and determination of them is a standard in controlling the quality of juice.
柑橘汁的苦味主要是由于柚皮苷和柠檬苦素的存在所致,其含量的测定可用于控制柑橘类果汁的质量。
2.
Encompassing the central task of characteristic aroma component of citrus juice andits variation during processing, aroma components were systematically analyzed byintegrated using Gas-Chromatogram and Mass-Spectrum (GC-MS) in this paper.
本文研究了加工关键单元操作对柑橘汁理化指标及香气成分变化的影响。
3.
This paper introduces the species,properties, influential factors of pigments inducing to the citrus juice color.
柑橘汁的颜色是评价其质量最直观最重要的指标之一。
5) concentrated mandarin juice
浓缩柑橘汁
1.
A solid phase extraction-high performance liquid chromatographic(HPLC) method was developed for the simultaneous analysis of thiabendazole and carbendazim in concentrated mandarin juice.
建立了一种可同时测定浓缩柑橘汁中噻菌灵和多菌灵残留量的反相HPLC分析法。
补充资料：鲜橘汁
鲜橘汁
主料： 鲜橘子适量。
辅料： 白糖、温开水各适量。
制法： 将鲜橘子洗净，切开成两半，放在挤果汁器上压出橘汁，加入温开水和白糖即成。
功效主治： 此汁色泽金黄，酸甜适口，含有丰富的葡萄糖、果糖、蔗糖、苹果酸、柠檬酸以及胡萝卜素、维生素b1：和b2：、尼克酸、维生素c等。特别是维生素c含量丰富，婴儿饮用对身体十分有益。制作时，要特别注意饮具的卫生。
注意事项：
说明：补充资料仅用于学习参考，请勿用于其它任何用途。