1) enzyme-liquefaction
酶法液化
1.
This paper discussed the comparing of juice processing methods of fresh blackberry fruit,the study on the enzyme-liquefaction technology and the juice yield of different cultivars of blackberry,and the survey on soluble solids concentration(SSC)of fresh fruit.
通过对黑莓鲜果取汁方法的比较、酶法液化技术的实验研究以及黑莓不同品种果汁出汁率、可溶性固形物含量的调查,结果表明:采用酶法液化榨取黑莓汁,出汁率高,品质好;酶法液化处理黑莓果浆泥,果胶酶用量0。
2) enzymatic liquefaction
酶法液化
1.
This thesis was to develop a novel process with enzymatic liquefaction for cloudy strawberry juice and investigate their color stability and cloud stability.
本文探索了一种酶法液化方法生产草莓混汁的加工工艺,并对该工艺生产的草莓汁的色泽稳定性和混浊稳定性等问题进行了研究;同时,也研究了将此工艺生产的草莓混汁加工成草莓浓缩汁和草莓酸奶的方法。
3) enzymatic liquefaction
酶液化法
1.
Description of influence of enzymatic liquefaction on fruit and vegetable juice processing;
酶液化法对果蔬汁加工的影响概述
4) liquefaction enzyme
液化酶
1.
0, the dosage of liquefaction enzyme 10 U/g, the liquefaction temperature 105 ℃ for 2 hours.
0,液化酶加入量为10U/g木薯粉,液化温度和时间分别为105℃、2h。
5) enzymatic liquefaction
酶液化
6) CMC-liquefying enzyme
CMC液化酶
补充资料：液化酶
分子式：
分子量：
CAS号：
性质：见α－淀粉酶。
分子量：
CAS号：
性质：见α－淀粉酶。
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