1) squeezed juice
鲜药榨汁
1.
Objective: To study the preserve techniques of squeezed juice of Chinese medicinal materials.
方法 :将鲜药榨汁后 ,分别应用冷藏、速冻、60 ℃ γ射线辐照灭菌、冷冻干燥、喷雾干燥等方法进行保鲜实验 ,选出适宜的方法 ,并对贮存前后的样品进行有效成分的含量测定。
2) fresh pear juice
鲜榨梨汁
1.
In order to study the effect of high pressure on the quality of fresh pear juice, heating combined high pressure are conducted on fresh pear juice.
为了探讨高压对鲜榨梨汁品质的影响,对鲜榨犁汁产品进行了热协同高压处理。
4) fresh peach juice
鲜榨桃汁
1.
Research on effect of ultra high pressure treatment on activity of PPO in fresh peach juice;
超高压处理对鲜榨桃汁中多酚氧化酶(PPO)活力影响的研究
2.
) in fresh peach juice made by heating at high pressure during 120-day storage were analyzed by HPLC.
通过HPLC等方法分析用热协同超高压加工的鲜榨桃汁中酚类和Vc等物质在贮藏中的变化,发现果汁在贮藏中发生的非酶褐变主要是由酚类的氧化聚合而引起,可通过低温贮藏加以控制。
5) Fresh home-made juice
鲜榨果汁
6) fresh apple juice
鲜榨苹果汁
1.
Effect of high pressure on the number of microbes and polyphenols in fresh apple juice;
高压处理对鲜榨苹果汁中微生物和酚类影响的研究
2.
The effect of 400MPa,300MPa pressure combined 50℃ heating and only heating at 50℃ for 10 min on the quality of fresh apple juice with anti-browning reagent added during the storage at 4℃ was studied using the HPLC and other assessment methods.
采用HPLC等分析方法研究了400MPa单独处理,50℃协同300MPa处理和50℃单独处理对含防褐变剂鲜榨苹果汁在4℃贮藏时品质的影响。
3.
The ultrahigh pressure technology alone or combined with heating was used in processing fresh apple juice and the its effect on PPO activity in juice was studied.
使用超高压技术单独或协同热对鲜榨苹果汁进行处理,研究对其中多酚氧化酶(PPO)的影响。
补充资料：仙人掌鲜榨汁
主料：仙人掌、菠萝、白糖。
制法：把1片仙人掌去剌，切成小块，放入家用食品加工机中，加入100毫升冷开水（冰镇的更好），1/4块菠萝及白糖少许，一起匀浆，纱布过滤，即成1杯可口的仙人掌鲜榨汁。
特点：颜色碧绿，口感清香，酸甜适口。
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