1) the juice of Opuntia dilleniihaw and pineapple
仙人掌-菠萝混合汁
2) cactus juice
仙人掌汁
1.
Effects of amylase and pectinase on cactus juice yield,methods to mask the undesirable flavor of cactus,stability of the mixed cactus and orange juice drink and the heat sterilizing conditions were tested.
结果表明:淀粉酶和果胶酶处理对混浊仙人掌汁出汁率的影响不明显;β-环状糊精对仙人掌的草腥味的掩盖无效果,而添加2倍于仙人掌汁的橙汁可以掩盖大部分的仙人掌草腥味;仙人掌橙汁复合饮料的稳定剂组合为0。
4) fresh extract of cholla stem
仙人掌鲜汁
1.
Methods: To preparation of gel , Carbomer was used as base , and Triethanolamine as neutralizer, the fresh extract of cholla stem and niacinamide etc were added to the gel .
方法:以卡波姆为基质,三乙醇胺为中和剂,制备凝胶,加入仙人掌鲜汁、烟酰胺等即得仙人掌消痤凝胶;研究仙人掌消痤凝胶的性状及酸碱度,采用苯酚-硫酸法测定仙人掌多糖的含量,检测波长485nm。
5) 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
6) 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。
补充资料：韭菜葡萄菠萝汁
原料配方 韭菜250克 葡萄200克 菠萝200克 柠檬汁5毫升 冰块2～3块
制作方法
1.大量菜摘净，清洗，用开水焯一下，若用捣碎机，不要用开水焯为宜，以免营养损失。
2.葡萄洗净，去皮和籽。菠萝去皮，切成小碎块。
3.在玻璃杯中放入冰块。
4.分别将韭菜、葡萄、菠萝放入两层纱布中，用硬的器物压榨，挤出汁，注入盛有冰块的玻璃杯内。
5.或者将韭菜、葡萄、菠萝放入组织捣碎机内，捣碎出汁，用纱布过滤，注入放有冰块的杯中。
6.将柠檬汁加入调好的果蔬汁内，搅匀后饮用。
7.若不习惯韭菜的异味，可多加些菠萝和柠檬汁。
产品疗效 对贫血、便秘、咳嗽、痰盛均有疗效。
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