1) mixed vegetable and fruit juice
果蔬复合汁
1.
In this paper, the preparation of single vegetable juice, the formulation of mixed vegetable and fruit juice, the adjustment of taste and flavor, the improvement of cloudy stability, the physiochemical properties including rehylogy, colorimetry and the general oxidative stability were studied.
本论文研究了蔬菜汁的制备，多组分果蔬复合汁的复配，果蔬汁的调味和稳定性，以及此种果蔬复合汁饮料的流变学、色度学和保健方面的部分特性。
2) compound fruit and vegetable juice
复合果蔬汁
1.
Processing technology of compound fruit and vegetable juice from aloe, pear and cucumber;
芦荟、梨、黄瓜复合果蔬汁的加工工艺
3) compounded juice
复合果蔬汁
1.
In this manuscript,the effects of the stabilizers on the stability of asparagus compounded juice were studied.
探讨了稳定剂对芦笋复合果蔬汁的稳定性的影响。
2.
The single colloid can not deal with the stability of Brassica oleracea compounded juice.
单一的稳定剂并不能解决甘蓝复合果蔬汁的稳定性问题,而多种稳定剂的稳定效果较好,为此挑选出较好的3种稳定剂,对其进行不同比例的复配,观察一段时间的相对粘度及浊度变化,发现两种稳定剂的复配就能达到稳定的效果,最佳添加量(质量分数)为果胶0。
6) Blended fruit-vegetable juice and marmalade
复合果蔬汁和果酱
补充资料：一般果蔬汁工艺流程
一般果蔬汁工艺流程
芳香成分
↑↓
┌→ 离心分离→浓缩→调和→灌装→浓缩果蔬汁
│
│
果蔬原料 →清洗、拣选、分级→制汁→分离→杀菌→冷却→离心分离→酶法澄清→过滤→调和→脱气→杀菌→灌装→澄清果蔬汁
│
芳香成分
↑↓
┌→ 离心分离→浓缩→调和→灌装→浓缩果蔬汁
│
│
果蔬原料 →清洗、拣选、分级→制汁→分离→杀菌→冷却→离心分离→酶法澄清→过滤→调和→脱气→杀菌→灌装→澄清果蔬汁
│
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