2) olive juice
橄榄汁
1.
Techniques for olive juice drink were studied in this paper,the results showed that favorable juice yield rate was obtained when the olives were treated with 0.
研究了橄榄汁饮料的加工工艺。
3) 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
4) 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。
5) muddy juice
混浊果汁
1.
Using the papaya original slurry and sugar,the technology and key procedure of muddy juice of papaya were studied in this paper.
以番木瓜原浆为主要原料,白砂糖等为辅料,研究了番木瓜混浊果汁生产工艺及其关键工序。
6) turbid juice
混浊汁
1.
Research on processing technique of fig turbid juice;
无花果混浊汁加工技术的研究
2.
Crucial steps in processing of Chinese yam turbid juice, including formulation, homogenization and sterilization were studied and related processing parameters were optimized.
山药混浊汁生产中,以山药原浆加入量50%,加糖量10%、柠檬酸加入量0。
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