出汁率随处理时间延迟而降低。
研究了用果胶酶提高葡萄出汁率的方法。
The processing of grape juice yield with pectinase was studied.
果实的出汁率与絮败发生率呈明显负相关。
Extractable juice content was highly negatively correlated with the incidence of woolliness.
在制取苦瓜原汁时，通过添加果胶酶可以增加了苦瓜的出汁率。
Juice yield was increased by adding pectinases when extracting juice from Momordica Charantia.
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.
而粗纤维的含量则随麦苗生长期的延长不断增加，导致出汁率不断降低。
But the content of the raw fiber increase continuously with the extension in the growth period of the seedling of highland barley until the decline of the rate of juicing.
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.
不仅提高了出汁率，而且通过部分降解大分子果胶，使混汁具有更好的悬浮稳定性。
This technology increased the juice yield of blackberry cloudy juice efficiently by hydrolyzing pectin molecular and gave the juice higher suspension stability.
不同采收期苹果果实出汁率、可溶性固形物含量、多酚含量、浓缩汁酸含量变化不同。
The changes of ratio of juice output, soluble solids content, polyphenol content of fruit, and acid content of apple juice concentrate were different with different fruit maturation degree.
在果浆加工中，同样添加量的果胶酶使果汁出汁率提高了12%，果胶含量下降了76.7%。
When the same dosage was applied to Cerasus Humilis jam, the yield of juice increases 12%, and the content of pectin decreases 76.7%.
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.
通过对出汁率、口感、色泽、风味进行比较和综合分析，象山红和金瓜适宜做加工制汁专用型品种。
The comparisons and analyses in juice yield, mouth-feel, colour and flavour indicated that "Xiangshanhong and" Jingua "were suitable for use as special varieties tor juice extraction."
通过对出汁率、口感、色泽、风味进行比较和综合分析，象山红和金瓜适宜做加工制汁专用型品种。
The comparisons and analyses in juice yield, mouth-feel, colour and flavour indicated that "Xiangshanhong" and "Jingua" were suitable for use as special varieties for juice extraction.
酶法浸提的出汁率高于热浸提法与冷冻浸提法，在保持营养成分方面冷冻浸提法优于酶法浸提与热浸提法。
Enzymatic extraction was superior to heating and frozen extractions in juice extraction rate, while frozen extraction was better than enzymatic and heating extractions in the maintenance of nutrients.
在果浆榨汁中，也只需采用相同的用量就能使果汁的粘度下降71%，出汁率提高10 %以上，而营养物质基本无损耗。
When using the same dosage to KiWi fruit jam, the viscosity decreased 71%, the efficiency of juice expressing increased over 10%, but the loss of the nutriment was less.
留6～7片叶摘心，坐果率、产量和总酸较高，但果粒重、果实含糖量和出汁率较低，果穗松散，而且增加了夏季修剪的用工量。
Fruit set rates, yield and total acid content were high, but berry weight, sugar content and juice rate were low for 6-7 leaves pinching, cluster apperars relax, and more workload in summer pruning.
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.
该工艺采用食品级商品酶制剂(含果胶酶、纤维素酶和半纤维素酶)对破碎后的橙子组织进行了有控制的降解，能在提高果汁出汁率的同时，改善产品色泽和贮藏稳定性。
The commercial enzyme containing pectinase, cellulase and hemicellulase were used in juice extracting to increase the yield of juice and improve the color and storage stability of the product.
该工艺采用食品级商品酶制剂(含果胶酶、纤维素酶和半纤维素酶)对破碎后的橙子组织进行了有控制的降解，能在提高果汁出汁率的同时，改善产品色泽和贮藏稳定性。
The commercial enzyme containing pectinase, cellulase and hemicellulase were used in juice extracting to increase the yield of juice and improve the color and storage stability of the product.
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