该研究为优化红枣汁的加工工艺、提高红枣汁的品质提供理论依据。
The present study can be applied to optimize the processing technology of jujube juice and improve its quality.
采用甜玉米、红枣汁结合再经发酵而制得纯天然保健饮料，并讨论了影响该饮料质量的因素。
Nutritious drink of fermented from sweet com and red jujube was developed, and the effect factors of quality of the drink were discussed.
把芦笋汁、枸杞子和红枣提取液经沉淀、超滤处理，并与蜂蜜按适当比例调配后制成芦笋营养液。
The Asparagus Nutritional Liquid Was produced by the mixing precipitating anent and UF membraced asparagus juice and extract of wolf berry and jujube with honey .
用红枣真空浓缩汁发酵较在提取汁中直接添加蔗糖和葡萄糖的发酵效果好；
The fermentation using vacuum concentrated Chinese jujube juice was more effective than that using filtered juice which was readjusted to SSC 20% with sugar or glucose.
用红枣真空浓缩汁发酵较在提取汁中直接添加蔗糖和葡萄糖的发酵效果好；
The fermentation using vacuum concentrated Chinese jujube juice was more effective than that using filtered juice which was readjusted to SSC 20% with sugar or glucose.
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