1) orange serum
橘汁
1.
The effects of oligosexylose addition,orange serum dosage,flour addition,egg addition on quality of cake were studied by orthogonal test.
通过正交试验,研究了低聚木糖添加量、橘浆添加量、面粉添加量、鸡蛋添加量对蛋糕品质的影响,得到了添加低聚木糖生产橘汁蛋糕的工艺参数和最佳配方。
2) OJ (Orange Juice)
橘汁;橙汁
3) orange juice
柑橘汁
1.
Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production(acid content adjustment and as raw materials).
利用柑橘汁和梨汁混合发酵酿制果酒,柑橘汁起到调酸和原料的双重作用。
2.
Determination of saccharides in orange juice was studied by high performance liquid chromatography.
研究了柑橘汁中糖组成的高效液相色谱测定方法。
3.
The technology of the clarification of orange juice without pretreatment by using pectinase was studied.
直接用果胶酶对柑橘汁的澄清进行了单因素实验及正交实验。
4) Citrus juice
柑橘果汁
1.
To investigate the amount of metal element in the citrus juices flame atomic absorption spectrophotometry (FAAS).
采用V(浓硝酸)+V(高氯酸)=4+1湿法消解柑橘果汁样品,应用火焰原子吸收法测定了15种柑橘果汁中7种金属元素K、Mg、Ca、Fe、Cu、Mn、Zn的含量。
5) Syrup of orange
橘皮汁
6) citrus juice
柑橘汁
1.
Bitterness in citrus juice is primarily due to the presence of both limonin and naringin,and determination of them is a standard in controlling the quality of juice.
柑橘汁的苦味主要是由于柚皮苷和柠檬苦素的存在所致,其含量的测定可用于控制柑橘类果汁的质量。
2.
Encompassing the central task of characteristic aroma component of citrus juice andits variation during processing, aroma components were systematically analyzed byintegrated using Gas-Chromatogram and Mass-Spectrum (GC-MS) in this paper.
本文研究了加工关键单元操作对柑橘汁理化指标及香气成分变化的影响。
3.
This paper introduces the species,properties, influential factors of pigments inducing to the citrus juice color.
柑橘汁的颜色是评价其质量最直观最重要的指标之一。
补充资料：橘香甜汁
材料：橘子3颗、胡萝卜1根
做法：
1、洗净材料，橘子去皮，剥成小瓣。
2、胡萝卜洗净，去头尾、纵切成长条，放入榨汁机中榨纯汁。
3、橘子放入果汁机中打成汁，加入胡萝卜，搅拌均匀后即可饮用。
美丽小秘密：
柑橘类水果含有丰富维生素c，是绝佳的美容圣品。对于皮肤容易晒黑的人来说，橘子里的矿物质"硒"更是抗氧化美肤的关键，30岁过后更应特别留意硒的摄取量是否足够。准备材料时，记得别把果肉瓣表皮的上维丝除去，这样才能摄取到可降低胆固醇的果胶。如果买不到橘子，也可以用香吉士等其他柑橘类水果替代。
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