1) calcium
清汁色值
1.
With the delaying of the storage time, pH value of raw juice was deduced gradually; color and calcium of clear juice was increased; purity.
随着存放时间的延长,甘蔗的pH值逐渐下降,而澄清汁色值和钙盐含量升高,纯度下降。
2) Clarified juice
清汁
1.
Analysis of reducing sugar in clarified juice by near infrared spectroscopy;
近红外光谱法测定清汁中还原糖含量
3) clear juice
清汁
1.
Study on the Influence of the Quality of Lime on the Calcium Content in Clear Juice;
石灰质量及工艺偏差对清汁钙盐的影响研究
4) clear juice
澄清汁
1.
In this paper the processing technology of swawben-y clear juice was studied,in which the low dosage pectinases compound was used.
本文采用复合果胶酶酶解的方法,研究了草莓澄清汁的加工工艺,得到草莓澄清汁最佳的酶解工艺条件为:复合果胶酶添加量0。
5) clarified pomelo juice
柚子清汁
1.
Rheology for concentrated pomelo juice and clarified pomelo juice were determined using a coaxial cylinder viscometer NDJ-79.
利用ND J-79型旋转式粘度计测定柚子浓缩汁、柚子清汁的流变特性值并绘制流变曲线,分析结果表明,柚子浓缩汁为假塑性流体,柚子清汁为牛顿流体。
6) beverage
清汁饮料
1.
Processing technology of red raspberry beverage and color stability were studied.
对树莓清汁饮料的加工技术及色泽稳定性进行了研究。
参考词条
补充资料：清炒四色
腐竹 6条
豌豆荚 20个
红萝蔔 2两
牛肉片 2两
水 2大匙
蒜末 1大匙
(1)太白粉 2小匙
盐、香油 各1/2小匙
(2)盐 2小匙
糖 1/3大匙
香油 2小匙
制作：
(1)将腐竹浸泡在水中，并用盘子或其它重物略压，以免腐竹浮於水面，约半天泡软後捞起沥乾切段备用。
(2)红萝蔔去皮切片後汆烫3分钟备用，豌豆荚去蒂洗净头尾切倒三角形。
(3)牛肉加入调味料(1)拌匀略腌5分钟备用。
(4)起油锅，先放入牛肉拌炒至6分熟盛起备用，再放少许油加入蒜末爆香，依序将其他材料全部放入翻炒1分钟後，加入调味料(2)继续炒至全熟即可盛起食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。