1) Coconut milk plum
椰汁应子
2) toddy
[英]['tɔdi] [美]['tɑdɪ]
椰子树汁
3) coconut milk
椰子汁
1.
Effect of coconut milk on the generation of bifidobacterium adolescentis in vitro
椰子汁对青春双歧杆菌体外增殖的影响
2.
08% gumdragon were added into the coconut milk and homogenized twice at pressure of 25MPa and 30MPa at 70℃ and sterilized for 10min at 121℃,the coconut milk had the best stability for more than three months.
08%黄原胶,采用二级均质(压力分别为25、30MPa,温度为70℃),并在121℃下杀菌10min,椰子汁取得了良好的稳定性,保存期可达三个月以上。
4) coconut milk drink
椰子汁饮料
1.
Study on stability of coconut milk drink;
椰子汁饮料的稳定性研究
2.
Processing technology of coconut milk drink packed by glass;
瓶装椰子汁饮料生产工艺研究
5) coconut inflorescence sap
椰子花序汁液
1.
Study on the preservation of coconut inflorescence sap during collection;
椰子花序汁液采集过程中保鲜方法的研究
2.
This indicated that polysaccharides from the coconut inflorescence sap had a higher antioxidant ability and a good health care function.
对椰子花序汁液(Coconut inflorescence sap,CIS)中多糖的抗氧化活性进行研究。
3.
The research development and utilization of coconut inflorescence sap were introduced,includingnutrition facts,characteristic,output,product and so on.
概述椰子花序汁液的营养成分及其性状,并对其产量及影响因素进行评估,简要介绍椰子花序汁液的主要加工产品,分析椰花汁综合开发利用前景。
补充资料：精制椰子汁
先将椰子的白色果肉压碎，榨取汁液，冷冻后，得到粗椰子汁。
加工精制椰子汁时，先将粗椰子汁用60～70℃的热水稀释。然后将稀释液用19.6～29.4mpa的压力进行高压均质，得到颗粒微细的乳化液。进而将乳化液进行减压脱气处理，去掉气体及挥发性物质。与此同时，将稳定剂、调味剂与温度适宜的水混合，作为增效剂。
将椰子汁乳化液与增效剂混合，调制成混合液。将混合液用140℃以上的高温时行灭菌脱臭处理，冷却到适宜温度后，得到水分含量为85％～90％的制品，即精制椰子汁。
原料：粗椰子汁400g 高蛋白稳定剂160g
调味料（糖）180g 水3260ml
处理后得到4000g精制椰子汁。其水分为87.4％ 脂肪为3.2％
糖分为6.1％ 蛋白质为1.8％
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