1) alkaline health drink
碱性保健饮料
1.
The experiemental study of Haiwang alkaline health drink;
海王碱性保健饮料的实验研究
2) health drink
保健饮料
1.
Study on development of natural health drink of Rhodomyrtus tomentosa (Ait) Hassk;
桃金娘天然保健饮料开发研究
2.
Study on the health drink with dandelion couchgrass root and chrysanthemum;
蒲公英茅根菊花保健饮料的研制
3.
Research on technology for health drink of balsam pear;
苦瓜保健饮料的加工技术研究
3) healthy beverage
保健饮料
1.
Healthy beverage using natural walnut as raw material was developed.
以山核桃为原料 ,加工制成保健饮料 ,采取正交设计确定了山核桃营养成分的提取工艺条件和饮料的最佳配
4) health care beverage
保健饮料
1.
The technics of producing helical algae nutrition health care beverage in boosting up intelligence;
螺旋藻增智营养保健饮料的生产工艺
2.
The mycelium and the culture broth were treated as the stuff of ferment health care beverage.
将发酵后的菌丝发酵液经过处理生产茯苓保健饮料。
3.
Evening primrose flower is spent to prepare health care beverage with hawthom, wooden candy alcohol, which is sour, sweet and delicious.
月见草花保健饮料是以月见草花、山楂、木糖醇为原料,经过一系列处理制得的一种酸甜可口、风味独特、营养丰富、适合于中老年人和糖尿病患者饮用的保健性饮料,并且通过正交实验对月见草花及山楂的浸提工艺和产品配方作了系统的论述。
5) health beverage
保健饮料
1.
Development of health beverage with enhancing immunity and relieving fatigue;
增强免疫力、缓解体力疲劳保健饮料的研制
6) healthy drink
保健饮料
1.
Development of healthy drink containing honeysuble, chysanthemum and balsam pear;
金银花菊花苦瓜保健饮料的研制
2.
With the main materials of the ex2 tract from rhizoma polygonati2the traditional Chinese medicine,and the juice of lettuce,the traditional flavor food,a new kind of nutritive and healthy drink has been prepared.
以黄精莴笋为主要原料,加果葡糖浆和苹果酸等辅助原料,经科学加工制成对人体有益的清凉型保健饮料,采用正交设计,筛选出保健饮料的最佳配方,并在莴笋汁的保绿和护色的稳定性上作了新的探讨。
3.
The processing technology was studied to extract the juice from Chine se date and Fructus Ligustri Lucidi to mixed healthy drink with special national sweet smell and flavor fresh taste.
探讨了大枣女贞子浸提方法,并将大枣汁与女贞子提取物按比例混合,可制得具有大枣女贞子特有的天然香气和滋味的保健饮料。
补充资料：保健番茄饮料
将番茄洗净，挑选，取100kg切碎，静置7min,加热到70℃后，立即冷却到30℃。然后，连续通过直径为2mm、0.5mm及0.175mm筛网，得到番茄汁(榨汁率约79%)，再将该汁在绝对压力为21.33kpa条件下脱气，进行间歇分离，得到透明状番茄汁(得率为50%)。分离方法是将番茄汁装入笼或容器顺1500r/min×20min、离心力为2500g条件下进行。得到的透明状番茄汁呈淡黄色、糖度(糖度计)为4.3%、酸度(柠檬酸换算)为0.37%、ph值为4.4。
在100l透明番茄汁中，添加浓度为4.2%的葡萄酒醋9l、砂糖6kg和柠檬汁30ml，用98℃的温度瞬间灭菌后，立即冷却到20℃。这样所制成的番茄饮料呈透明状，味美可口。
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