1) Lili cloudy juice
百合混浊汁
2) 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
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：浓缩冷冻混浊红葡萄汁
工艺流程 红葡萄→洗净→破碎除梗→加热→榨汁→除果酱→杀菌→冷却→浓缩→糖度调整→冷却→冷冻→灌装→密封→包装→检验→产品→冷冻保藏
制作方法
1.为了保持葡萄汁的混浊度，除果酱时不使用酶法处理果酱，而且直接应用自动排渣离心分离机除果酱，离心机转速为6000转/分。
2.杀菌冷却，一般采用片式热交换器，杀菌温度85℃，15秒。迅速冷却至常温。
3.浓缩冷冻混浊红葡萄汁比透明汁果胶含量高，果汁中又有许多不溶性固形物，容易产生胶化现象。所以这样的果汁浓缩一般控制果汁糖度在33°bx，浓缩比为1/3比较合适。
4.浓缩后的混浊红葡萄汁，一般用片式热交换器两级冷却，第一级通自来水冷却到20℃，第二次通冷冻水冷却到5℃左右。然后再用快速冷冻机冷到-6～7℃。
5.这种冷冻红葡萄汁一般作为原料果汁，用18立升的内表面有涂层的铁桶盛装，果汁净重20千克。注意不要装满，要考虑到冷冻时的体积膨胀。密封包装后的产品，存放在低温冷库内在-25℃冻结保藏。
产品特点 经包装保藏后其色、香、味俱佳，是理想的原料果汁。
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