1) pineapple juice
菠萝汁饮料
1.
The product stability could be improved when certain stabilizing agents were added to the pineapple juice.
本研究结果表明,在菠萝汁饮料中添加稳定剂可改善产品稳定性。
2) pineapple
菠萝
1.
Researches on technology for compound beverage of mung bean and pineapple;
绿豆菠萝复合饮料工艺的研究
2.
Development of a compound solid beverage of green gram and pineapple;
绿豆菠萝复合固体饮料的研制
3.
Effects of ultra high pressure on the changes in volatile composition of pineapple;
超高压处理前后菠萝香气成分的变化
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) jackfruit
菠萝蜜
1.
Comparison of pectin substances in different tissues of jackfruit;
菠萝蜜果实不同组织中果胶物质的比较
2.
Study on jackfruit germplasm in Leizhou peninsula;
雷州半岛菠萝蜜种质资源研究
5) pineapple peel
菠萝皮
1.
Study on pineapple peel biogas generation by anaerobic digestion;
菠萝皮厌氧发酵产沼气的研究
2.
The drying technologies of pineapple peel were investigated by varying the drying temperature and material thickness.
本实验采用了不同的干燥温度和物料厚度对菠萝皮进行干燥,对其干燥曲线进行分析,得出物料厚度对干燥效率影响较大,而干燥温度对菠萝皮的干燥速率呈正相关性。
3.
In this article, recent researches on the comprehensive utilization of pineapple peel is reviewed.
菠萝皮的随处丢弃既浪费了大量的生物资源 ,又破坏了生态环境。
6) pineapple powder
菠萝粉
1.
The β-cyclodextrin and magnesium stearate was add into pineapple juice according certain quality to study the effect of β-cyclodextrin and magnesium stearate on the property(aroma,fluidity and anti-coagulability)of pineapple powder.
为研究β-环糊精和硬脂酸镁的添加对菠萝粉性质的影响,在菠萝浆中添加不同比例的β-环糊精和硬脂酸镁,制备成果粉后,分别研究各添加剂对果粉香气、流动性、抗结性的影响。
参考词条
补充资料：盐菠萝汁
用料：菠萝一个 细盐少许 白糖适量
制法：将菠萝洗净，削皮，挖“眼”。然后将菠萝切碎捣烂挤汁，去渣。取其汁放入食盐和白糖搅匀，再对入适量凉开水，即可饮用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。