1) loquat juice
枇杷汁饮料
1.
The application of HACCP principle in loquat juice production
HACCP在绿色食品枇杷汁饮料加工中的应用研究
2) beverages loquat
枇杷饮料
4) loquat clarified juice
枇杷清汁
1.
This experiment studied the processing technology and its parameters of Zaozhong 6 and Jiefangzhong loquat clarified juice.
研究确定了以早钟六号和解放钟枇杷为原料制备枇杷清汁的加工工艺及其参数,分析了两品种间的加工差异性和成品中的游离氨基酸含量。
5) loquat juice
枇杷果汁
1.
The process conditions of loquat juice clarification treated with the immobilized pectinase were inves- tigated.
以戊二醛为交联剂,壳聚糖为载体固定化果胶酶,对其在枇杷果汁澄清中的应用进行研究。
6) cloudy loquat fruit juice
混浊枇杷汁
1.
Investigation of ingredient and processing for the cloudy loquat fruit juice;
混浊枇杷汁的配料和加工工序研究
补充资料：枇杷饮
枇杷叶10克，鲜芦根10克。将枇杷叶用刷子去毛，洗净，烘干。鲜芦根切成片。枇杷叶，鲜芦根放入锅内，加清水适量，用武火烧沸后，转用文火煮20～30分钟即成。代 茶饮，温服。
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