1) Concentrated jujube juice
浓缩枣汁
2) concentrated Chinese jujube juice
金丝小枣浓缩汁
1.
Effect of the temperature and sugar concentration on the color of concentrated Chinese jujube juice during storage;
贮藏过程中温度和糖度对金丝小枣浓缩汁色泽的影响
3) concentrated juice
浓缩汁
1.
The effect of store temperature(25 ℃,0~4 ℃,-18~0 ℃)on the stability of Luohanguo,concentrated juice were studied during six month.
将罗汉果浓缩汁在室温、冷藏、冷冻3个温区贮存180d,定期测定其生化成分的变化。
2.
with the develop rapidly of the concentrated fruit and vegetable juice production in China, our country frait and vegetable juice production equipments hardly all depend on evaporating, the domestic concentrated juice production enterprises have some different understanding on the type of the raw material's lifting equipments.
随着我国果蔬浓缩汁加工业的飞速发展,我国果蔬汁加工设备几乎全部依赖进口,国内浓缩汁生产企业对原料提升设备选型上理解不同。
4) Concentrated juice
浓缩果汁
1.
On the basis of the investigation of concentrated juice enterprise in Shanxi province,it is suggested that to develop cleaner production audit is an important way for meeting standards of the waste water of the enterprises, it means to reduce pollutions at the beginning of production process and lower the pollution disposal load .
在对陕西省浓缩果汁企业调研的基础上,提出该类企业废水达标的一个重要手段即企业开展清洁生产审核,从源头消减废物的产生量,降低污水处理的负荷和难度。
5) fruit juice concentrate
浓缩果汁
1.
Control on acidophilic and heat-resistant bacteria in fruit juice concentrate processing;
浓缩果汁生产中嗜酸耐热菌的控制
6) concentrated oyster extract
浓缩蚝汁
1.
With concentrated oyster extract as principle ingredients, added with sweeteners, salteners, tasteners, scenteners, a new type refined oyster sauce is made.
其配比为:浓缩蚝汁20%、酿造酱油12%、白砂糖8%、食盐6%、变性淀粉4%、香辛料浸提液10%、焦糖色0。
补充资料：天然浓缩枣汁
一种天然浓缩酸枣汁的制作方法,其特征是将酸枣晾色晒、浸泡、冲洗,放入四倍的清水加热到70度浸泡2.5小时,浸出酸枣内有可溶解性固形物,当提取罐内糖度达到8度时,滤过出核、皮及絮状果肉,然后经浓缩短,巴氏瞬间杀菌及真空浓缩短,制成糖度为63度、比重为1.3的天然浓缩短酸枣汁不加香料、防腐剂和其它果汁，这种果汁既保持了天然酸枣的营养、风味,又具有很高的药用价值保鲜期可达九个月。
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