对草莓、胡萝卜复合果蔬汁生产工艺及其成品稳定性进行了研究。
In this article, the technological process and stability of compound drink of carrot and strawberry was studied.
以芦荟、梨和黄瓜为主要原料，研究了营养保健型复合果蔬汁的制作工艺。
The technology of processing compound healthcare fruit and vegetable juice from aloe, pear and cucumber was studied.
研制成的复合果蔬汁饮料，具有一定营养价值，口感独特，可用于工业化生产。
The mixed beverage developed in the experiment is tasty as well as healthy hence is suitable for mass production for commercial purpose.
以枸杞、葡萄、菠萝制成的复合果蔬汁为试材，分别对其热稳定性、酸稳定性、均质条件、稳定剂优选进行了研究。
The thermal stability, acidic stability, homogenization conditions and stabilizer optimization of a compound juice drink made from medlar, grape and pineapple were studied.
本研究使用正交设计和模糊数学的感官评定方法进行复合果蔬汁的配方初选，同时获得SAS设计参数，并应用SAS程序进行混合设计，确定果蔬复合汁饮料的最佳配方。
Orthogonal design and fuzzy math are applied together to obtain the initial recipe and SAS design parameters. SAS mixture design is applied to get the best recipe of mixed fruit-vegetable juice.
果蔬汁加工：引进国际先进设备，生产果蔬复合汁、粉、酱，销往国内外市场。
Fruit and vegetable juice processing: Introducing international advanced equipment, producing fruit and vegetable compound juice, flour, butter, etc. Products are sold to domestic and foreign markets.
果蔬汁加工：引进国际先进设备，生产果蔬复合汁、粉、酱，销往国内外市场。
Fruit and vegetable juice processing: Introducing international advanced equipment, producing fruit and vegetable compound juice, flour, butter, etc. Products are sold to domestic and foreign markets.
应用推荐