The juice of lotus seed core obtained from heating, pounding, centritugalizing and filtering provides the optimistic results in terms of concentration, color and stability.
采用煎煮后捣碎离心、过滤的方法提取的莲心汁在浓度、色泽及稳定性方面综合效果最佳。
In addition, if the above-mentioned heating of food, juice or grinding, will be part of the loss of glutathione.
此外，若将上述食品加热、磨碎或榨汁，也会损失部分谷胱甘肽。
The activity of PPO in the juice decreased gradually with the rise of heating temperature and the extension of pressure holding time.
随着保压时间的延长和温度的升高，桃汁中多酚氧化酶相对活性逐渐降低。
The ultrahigh pressure technology alone or combined with heating was used in processing fresh apple juice and the its effect on PPO activity in juice was studied.
使用超高压技术单独或协同热对鲜榨苹果汁进行处理，研究对其中多酚氧化酶（PPO）的影响。
The activity of PPO in juice decreased step by step with the increasing of heating temperature and pressure holding time.
随着保压时间延长和温度升高，梨汁中PPO相对活性逐渐降低。
In order to study the effect of high pressure on the quality of fresh pear juice, heating combined high pressure are conducted on fresh pear juice.
为了探讨高压对鲜榨梨汁品质的影响，对鲜榨犁汁产品进行了热协同高压处理。
Heating-crushing and heating extraction were applied to extracting juice from Lactuca Indica l.
采用热榨法和热浸提法对苦荬菜汁进行提取试验。
The food industry: juice sterilization cooling, animal and plant oil heating or cooling. 10.
哕食品工业：果汁灭菌冷却，动植物油加热冷却等。
Objective To study the effect of high pressure alone or combined with heating treatment of fresh pear juice on PPO activity in it.
目的研究鲜榨梨汁中多酚氧化酶的活性受高压和热协同处理的影响。
The fresh branches and leaves of H. cannabinus undergo smashing, juice extracting, heating to condense, separating under depressed pressure as to produce enriched leaf protein(LPC).
洋麻嫩枝叶经打浆出汁后加温凝固，负压分离可生产出浓缩叶蛋白（LPC）。
The longer the heating time for preparation the Aloe juice, the weaker the antibacterial effects.
长时间的沸水浴处理对芦荟的抑菌活性有一定的影响。
Its production process: laying the white cloth on the table, putting wax in the pot, heating solution for the juice, dipping wax juice with a wax knife painted on cloth.
其制作流程为：将白布平铺于案上，置蜡于小锅中，加温溶解为汁，用蜡刀蘸蜡汁绘于布上。
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.
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。
Study on parameters of heating-inactivation of PPO in pear during processing of cloudy pear juice;
为了探讨高压对鲜榨梨汁品质的影响，对鲜榨犁汁产品进行了热协同高压处理。
Study on parameters of heating-inactivation of PPO in pear during processing of cloudy pear juice;
为了探讨高压对鲜榨梨汁品质的影响，对鲜榨犁汁产品进行了热协同高压处理。
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