1) tomato juice beverage
番茄汁饮料
1.
The present study focus on the key points of processing technology of tomato juice beverage: (a) Effect of the methodof bruising on tomato juice viscosity; (b) Instability of product prevention; (c)Determination of the prescription and technologyparameters.
本文探讨了番茄汁饮料加工过程中的几个关键技术点:1。
2) tomato beverage
番茄饮料
1.
Using the tomato as material, processing technology for developing the juice yield, stability and flavour of tomato beverage was investigated in this work.
通过正交试验获得番茄饮料最佳配方为CMC-Na0。
2.
The article studied on processing technology of tomato beverage using tomato as material, they did experiment aim to increase juice yield , stability of the beverge and to keep colour.
5%,提高了番茄的利用率;番茄饮料中添加2‰,质量比5:2:3的羧甲基纤维素钠、黄原胶、琼脂复配增稠剂可使饮料在常温保存三个月仍具有良好的稳定性。
3) tomato juice
番茄汁
1.
Application of membrane separation technology in the concentration of tomato juice;
膜分离技术在番茄汁浓缩工艺中的应用
2.
Progress in research on fermented tomato juice drink;
发酵番茄汁饮料的研究进展
4) clear tomato juice
番茄清汁
1.
In this study,a new clarification technology was determined to produce a clear tomato juice,that is ,twice heating aggregation;and ultrafiltration was also used for clarification.
确定了用二次加热凝聚澄清技术工业化生产番茄清汁的工艺 ,并将超滤 ( UF)技术应用于澄清工序 ,使产品质量的可靠性得到保证。
5) juice of tomato
番茄原汁
1.
Study on the inhibitory effects of juice of tomato on the growth of human prostate carcinoma PC-3 cells;
番茄原汁对人前列腺癌PC-3细胞生长抑制作用的研究
6) thick tomato sauce
稠番茄汁
补充资料：番茄汁饮料
先将番茄汁、菜汁、果汁及调味料等混合，再用破碎机将上述原料适当破碎，榨汁。榨汁后，可根据需要进行浓缩，或加水后灭菌，制成番茄汁饮料。并在榨汁或灭菌后添加酵母，其用量为番茄汁等混合液的0.5％。其制品具有酵母的香味和风味。
具体制法：
将3kg成熟的番茄用开水烫过后，去皮、破碎、榨汁、得到番茄汁i。然后在1kg番茄汁中添加食盐20g、干酵母5g，制成番茄汁饮料a。另外在1kg番茄汁中添加食盐20g，制成番茄汁b。
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