Study on processing technology of compound juice beverage of chufa and haw;
研究了芦笋复合汁的加工工艺和配方。
The paper has studied the stability of carrot and the compound juice made from carrot and apple.
对胡萝卜汁的稳定性及胡萝卜-苹果复合果汁进行了研究。
The process and key techniques of a compound juice of Chinses date and mulberry were introduced in this paper.
本文简要介绍了利用桑果和红枣加工成复合果汁饮料的生产工艺。
Studies were carried out on the technological essentials of compound juice beverages made from chufa and haw as the main materials.
以荸荠、山楂为主要原料，对其复合制作果汁饮料的工艺技术要点进行了研究。
The thermal stability, acidic stability, homogenization conditions and stabilizer optimization of a compound juice drink made from medlar, grape and pineapple were studied.
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 changes of principal components during bottom fermentation with duck wheat added with 10% compound juice as raw material were analyzed and the processing technology parameters were determined.
以苦荞为原料，辅加10%的复合果汁，采用液体深层发酵生产工艺，研究了发酵过程中各主要成分的变化，并确定了加工工艺参数。
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。
The formula and technological conditions for the production of compound ginger juice health drink are studied in this article.
对姜汁复合保健饮料的生产工艺条件、配方进行了一些探讨。
Production of nourishing compound fruit vinegars from the raw material of Carica papaya from Changyang County, Hubei with apple or pineapple juice of abundant sugar was studied.
结果表明，木瓜汁与苹果汁制成的复合果醋，色泽清亮自然，具有两种果汁的复合香味，口感和香味都优于纯木瓜醋和木瓜菠萝复合果醋。
The technology of processing compound healthcare fruit and vegetable juice from aloe, pear and cucumber 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 compound peanut milk beverage with ginger juice was a kind of beverage that had rich nutrition, new taste and health function with compound aroma of peanut milk and ginger.
姜汁花生奶具有生姜和花生的复合风味，是一种高营养、新口味的新型保健复合植物蛋白饮料。
In this research, compound amino acids (glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.
研究在荔枝汁发酵中添加复合氨基酸(谷氨酸、精氨酸)作为氮源物质对发酵进程的影响。
Xanthan gum and juice are optionally included in the beverage compositions to provide a synergistic effect with the polyphenolic compound on the carbonation effervescence.
黄原胶和汁液任选地包括在饮料组合物中以提供与多酚化合物对碳酸化泡腾的协同作用。
By adding vinegar egg-juice to the course of working of baked food, the traditional baked food can be caused to be rich in biological polypeptide compound amino acid and calcium at lower cost.
通过在焙烤食品加工过程中加入醋蛋液，可以较低的成本使传统的焙烤食品富含生物复合多肽氨基酸和钙。
Through orthogonal experiments, the optimum formula of a compound beverage was determined. The problem of precipitation in vegetable juice was successfully solved.
通过正交试验确定了复合饮料的最佳配方，并较好地解决了蔬菜汁的沉淀问题。
Through orthogonal experiments, the optimum formula of a compound beverage was determined. The problem of precipitation in vegetable juice was successfully solved.
通过正交试验确定了复合饮料的最佳配方，并较好地解决了蔬菜汁的沉淀问题。
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