1) bone Shannon juice
香骨汁
2) banana juice
香蕉汁
1.
The enzymatic processing technology of banana juice was studied.
本文研究了香蕉汁的酶处理工艺。
2.
Single factor and orthogonal test are designed to study the effects of quantity, reaction temperature, time and pH value of pectinase on clarification of banana juice.
用单因素与正交试验,对酶添加量、酶解温度、酶解时间、酸度对酶解香蕉汁澄清度的影响进行试验,结果表明,果胶酶澄清香蕉汁最佳工艺条件为:酶用量0。
3.
Through the orthogonal design,the optimum processing condition for banana green tea drinks was tea concentration 1:125,10% banana juice,1.
通过正交实验,确定香蕉绿茶饮料的最佳配方为茶水比1∶125、香蕉汁10％、本糖醇1。
3) muskmelon juice
香瓜汁
1.
Study on the lactic acid ferment beverage of muskmelon juice
香瓜汁乳酸发酵饮料的研究
2.
The results indicated that the optimal formula was as follows∶ juice mixture(muskmelon juice∶watermelon juice = 1∶2) 50%,sugar 1.
结果表明,该复合饮料的原料优化配比为混合果汁(香瓜汁∶西瓜汁=1∶2)50%、蔗糖1。
4) juice of kuerle pear
香梨果汁
5) mushroom vinegar
香菇汁醋
6) juice of Shii-take
香菇汁
补充资料：香骨
1.指美女的尸骨。
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