1) cloudy lily juice
混浊百合汁
1.
Study on enzymatic hydrolysis and effect of selected storage conditions on the stability of extrinsic properties of cloudy lily juice.;
混浊百合汁的酶法水解以及储藏条件对其稳定性影响的研究
2) Lili cloudy juice
百合混浊汁
3) compound jujube juice
复合红枣混浊汁
1.
The paper Introduced the processing technology of a kind of compound jujube juice using jujube as main material and using strawberry and tomato as subsidiary material based on balanced nutrition,rational cost,and product quatity.
本文以优质红枣为主要原料，辅以新鲜草莓与蕃茄，以平衡营养，合理价格和优良品质为饮料的约束条件，进行复合红枣混浊汁工艺的研究。
4) Study on the Cloudy Lily Juice
百合混汁的研究
5) cloudy pear juice
混浊梨汁
1.
Study on parameters of heating-inactivation of PPO in pear during processing of cloudy pear juice;
混浊梨汁加工中PPO热失活条件的研究
6) cloudy juice
混浊汁
1.
The lily cloudy juice was produced using enzymatic hydrolysis method.
对酶法制取百合混浊汁的工艺条件进行了研究,确定了适合的热烫工艺,即沸水中热烫2 min,最佳酶解工艺参数为0。
2.
It was showed that the stabilizers such as 006%CMC\|Na combined with 010% Xanthan gum could improve the stability of the cloudy juice.
选用芹菜（犹他改良５２７０品种）为原料，对芹菜混浊汁加工技术中的关键工序进行了研究。
3.
During the processing of apple-roxburgh rose cloudy juice,the L* value was increased at first and then decreased,while a* value was increased,however these changes were not significant.
在苹果-刺梨混浊汁加工过程中,果汁L*值先升后降低、a*降低,但变化幅度均不大。
补充资料：绿映百合
绿映百合
绿映百合
原料: 原 料：
主材料：百合300克，客家酸菜50克，豆腐干20克。配料：青豆40克。调味料：（1）素蚝油1/2茶匙，糖1/2茶匙。（2）盐1/2茶匙，淀粉1大匙。（3）素高汤2碗，盐1茶匙。（4）淀粉少许，沙拉油1/2碗。
制法: （1）将客家酸菜洗净，和豆腐干一起切成细丁；炒锅烧热放入沙拉油，加入酸菜炒香，再加豆腐干丁和调味料。1）炒匀备用；青豆烫熟备用。
（2）将百合一片片剥开洗净；挑一半百合（大片）上笼蒸20分钟后磨成泥状，加调味料2）拌匀；百合泥内包入酸菜和豆腐干，成圆球形；挑小片百合插在百合泥包上，成花形，上笼蒸10分钟后取出装盘。
（3）炒锅内放入调味料3）烧开，加淀粉勾芡，淋在“百合花”上，最后再撒上青豆即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。