1) cloudy apple juice
苹果浊汁
1.
The effect of homogenization on the quality of cloudy apple juice products;
均质工艺对苹果浊汁品质的影响
2.
The research was one part of project 'research and development of deep processing technology for agricultural product', and was about processing technology for cloudy apple juice.
2001BA501A21)“农产品深加工技术与设备研究开发”子课题——苹果浊汁加工技术研究部分。
2) cloudy apple juice
混浊苹果汁
1.
Research on reason for and control of browning of cloudy apple juice during sterilization;
混浊苹果汁杀菌过程中褐变机理及控制的研究
2.
Enzymatic browning and its prevention in the processing of cloudy apple juice.;
混浊苹果汁加工过程中的酶促褐变及其防止的研究
3.
The factors of affecting the stability of cloudy apple juice were discussed.
对影响混浊苹果汁混浊稳定性的因素进行了综述。
3) cloudy apple juice
苹果浑浊汁
1.
Cloud stabilization of cloudy apple juice during storage;
苹果浑浊汁贮藏过程中浑浊稳定性的研究
4) cloudy apple juice
浑浊苹果汁
1.
Study on the heating-inactivation parameters of PPO in apple during the processing of cloudy apple juice;
浑浊苹果汁加工中苹果PPO热失活条件的研究
2.
A semi-simulated system was made by adding pectin extracted from apple to cloudy apple juice.
二者和真实体系的对比研究表明:在果汁加工中,浑浊苹果汁中颗粒的形成和长大的因素有:酶促褐变会产生不溶性色素;活性蛋白质-多酚复合物的形成。
3.
The color and cloud stability of cloudy apple juice could be improved when puree is heated to above 92℃ within 80s.
苹果破碎时 ,蒸汽热处理使果浆温度在 80s内达 92℃以上 ,不但改善了浑浊苹果汁色泽且可增强果汁的浑浊稳定性。
5) apple-apple juice
苹果-苹果汁
1.
The general characteristics of negative externalities of the production of apple-apple juice (NEPAJ) with the other industries and its own characteristics were introduced, in this paper.
本文指出苹果-苹果汁生产的负外部性具有与其他生产负外部性相同的共性,也有其自有的特性;运用经济学方法分析了苹果-苹果汁生产的负外部性,得出了"生产环节越多,负外部性就越高"的结论;最后提出了政府管制和指导、通过税收或补贴改变农药和化肥的价格以及"先征后退"的税收等矫正苹果-苹果汁生产负外部性的措施,同时指出法律手段等方法不适合于解决苹果-苹果汁生产的负外部性。
6) apple juice
苹果汁
1.
Mutation breeding of high pectinase activity strains from Aspergillus Niger and the study of the filter of apple juice;
黑曲霉果胶酶高活性菌株的诱变选育及对苹果汁澄清的研究
2.
Optimization of solidifying yogurt containing carrot juice and apple juice;
胡萝卜汁与苹果汁复配凝固型酸奶的研制
补充资料：白菜苹果汁
原料配方 白菜300克 柠檬2片 冰块2～3块
制作方法
1.苹果洗净，切成黄豆大小的块。白菜将叶洗净，用开水焯一下，切碎。柠檬切成3片。
2.在玻璃杯中放入冰块。
3.分别将白菜、苹果放入两层纱布中，用硬的器物压榨，挤出汁，注入放有冰块的玻璃杯中。或使用家用组织捣碎机，将白菜、苹果放入捣碎出汁，用纱布过滤，注入盛有冰块的杯内。
4.柠檬可连皮放入两层纱布，挤出汁，加入果蔬汁内，搅匀饮用。也可直接将整片柠檬放入搅匀的混合果蔬汁上饮用。如果没有柠檬，可用柠檬香精2～3滴加上柠檬酸0.3克代替。 5.调味以咸味较为合适。
产品疗效 对动脉硬化、高血压均有一定疗效，并具调理肠胃之功能。
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