澄清汁中不含果胶物质。
本文主要采用四种不同加工方法对芒果澄清汁的出汁率进行了研讨。
Here presented the research on the yield of clarified mango juice with four processing methods.
对鲜梨澄清汁制作的关键工艺是澄清，研究了离心法和果胶酶澄清对梨汁的澄清效果。
Fresh pear juice to clarify the production process is to clarify the key to study the centrifugal pectinase clarify the law and clarify the effect of pear juice.
主要介绍了银杏叶中有效成分黄酮类化合物的提取方法及将其添加到菠萝澄清汁中，配制成保健饮料的工艺操作过程。
The method of extracting active flavonoids from ginkgo leaf and the technological process of adding them to clarified pineapple juice to make a health drink are described.
通过研究不同的发酵工艺对成品酒的得率、酒的风味及酒的稳定性的影响，认为澄清汁发酵工艺适宜于酿制全汁干型苹果酒；
The fermentation technique of the clarified juice accommodate to make the dry cider with the pure apple juice by studying the influence of final produce, cider flavour and stability of cider.
对用磷酸替代二氧化硫处理蔗汁的磷酸法澄清工艺进行了初步研究。
Research work was carried out for clarifying cane juice with phosphoric acid to replace sulphur dioxide.
研究了壳聚糖对桑椹汁的澄清作用。
The clarification effects of chitosan on mulberry juice was studied in this paper.
为了得到澄清透明的毛樱桃汁，保持产品的稳定性，采用果胶酶和淀粉酶共同处理的方法，获得了澄清透明无沉淀的毛樱桃汁饮料。
With a view of obtaining clear and transparent juice and maintaining the product's stability, pectinase and amylase were used together in the experiment to get the juice without any precipitation.
利用炼钢炉渣作澄清剂处理甘蔗混合汁。
选择最佳浸提工艺，提高了有效成份的提取率；选择了枣汁澄清工艺。
This process improved the extraction rate of effective contents, and selected the optimum clarification process of jujube juice.
通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。
The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.
实验结果表明：蒲公英汁16%、白砂糖8%、蜂蜜1%、柠檬酸0.05%，得到的蒲公英饮料口感最佳，澄清透明，带有浓郁的蒲公英香气。
The results showed that 16% dandelion juice, 8% sugar, 1% honey and 0.05% citric acid were mixed to give clear drinks with the best taste and the rich aroma of dandelion.
采用澄清剂法澄清菠萝汁，存在缺陷。
Clarification of pineapple juice by present clarifier methods has some limitations.
研究了应用麦汁澄清剂对麦汁的澄清作用，对其用量、除浊效果进行测试对比。
The clarifying functions of wort clarificant on wort were studied and its using amount and effects of removing precipitate were tested and contrasted.
研究了超细碳酸钙做为亚硫酸法糖厂糖汁澄清的晶核，对蔗汁澄清效果的影响。
The sedimentation velocity of sugarcane juice clarification using over-fine calcium carbonate crystal for intensifying was studied.
以苹果清汁发酵所得苹果酒为试材，通过正交试验，研究壳聚糖对苹果酒的澄清作用。
A study was carried out to clarify apple cider by chitosan with orthogonal design.
运用TCT GC MS联用仪检测纳滤浓缩、冷冻浓缩、真空蒸发浓缩以及超滤澄清处理对番茄汁挥发性成分的影响。
Volatile compounds in tomato juice have been detected by TCT-GC-MS from the concentrate juice using the methods of nanofiltration, freeze concentration, vacuum evaporation and ultrafiltration.
研究为改性膨润土在蔗汁澄清方面的研究提供了有价值的参考数据。
This research may provide valuable date for bentonite's modification and its application in treating sugar juice.
结果表明，使用粥化酶可以使果蔬的出汁率及果蔬汁澄清度有不同程度的提高。
The result showed that macerating enzyme could increase and improve the extraction rate of juice and the clarification degree of various vegetables and fruits.
本文旨在研究荸荠汁澄清工艺，开发澄清的荸荠汁饮料。
The new clarifying technique of the water chestnut juice was studied.
对仙人掌汁营养成分及果胶酶法澄清仙人掌汁的工艺条件进行研究。
This article has studied the nutritional components of Opuntia Milpa Alta juice and the clarification of Opuntia Milpa Alta juice using pectase.
本文研究和介绍了澄清草莓汁、草莓-胡萝卜复合汁、低糖草莓酱和油炸草莓片的生产工艺及技术要点。
This paper introduces the special techniques for producing clear strawberry juice, strawberry-carrot juice, low sugar jam and fried chip.
研究了果胶酶ROHAPECT VR-C对猕猴桃出汁率、粘度、澄清度和冷热稳定性的影响。
The effect of enzyme ROHAPECT VR-C on viscosity, automatic drops yield and clarity of clarifying kiwifruit juice was studied by the orthogonal design test.
分别用具有不同脱乙酰度和相对分子质量的四种壳聚糖澄清猕猴桃果汁，研究了不同壳聚糖的澄清效果和澄清后猕猴桃清汁的贮藏稳定性。
We also studied on the clarification effect of chitosan treatment with different deacetylation degree and molecular weight, and storage stability of clarified kiwifruit juice.
介绍了山楂胡萝卜为原料生产的山楂胡萝卜汁果蔬饮料，着重研究了山楂胡萝卜汁生产工艺的最佳配比、澄清剂的最佳用量及最佳杀菌条件等。
A drink produced by hawthorn and carrot juice was introduced. And its optimal ratio of process, optimal using of the clarifier and optimal conditions of sterilization were studied.
介绍了几丁质，阐述了用几丁质澄清蔗汁的原理、实验方法和结果。
This paper introduces the chitin, describes the principle, method and results of the experiment ot clarifying sugarcane juice-with chitin.
采用清汁发酵方法，对甜橙汁澄清剂的选择及甜橙干酒发酵工艺参数进行了研究。
Fermented with clarified juice, the clarificant selection of juice and parameter of fermentation were studied.
验证试验表明，响应面优化后得到猕猴桃果浆出汁率、果汁澄清度和乙醇不溶物回归方程的相关系数分别为0.958、0.904和0.922。
Demonstration tests indicated that the R values of juice yield, clarity and alcohol insoluble solid equations were 0.958, 0.904 and 0.922 respectively.
研究壳聚糖对桑椹汁的澄清作用，测定桑椹汁经壳聚糖澄清后其主要成分含量及色度的变化。
The clarification effect of Chitosan on Mulberry fruit juice was studied. The content of main compositions in Mulberry fruit juice before and after the treatment with Chitosan had been investigated.
研究壳聚糖对桑椹汁的澄清作用，测定桑椹汁经壳聚糖澄清后其主要成分含量及色度的变化。
The clarification effect of Chitosan on Mulberry fruit juice was studied. The content of main compositions in Mulberry fruit juice before and after the treatment with Chitosan had been investigated.
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