《饮料工业》杂志|杏汁饮料的工艺配方及稳定性研究 关键词: 杏汁;正交实验;稳定性 [gap=617]Key words: apricot juice;orthogonal experiment;stability
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Add one egg white. Shake well and strain. Add ice and fill up with Apricot Juice. Serve with a straw.
加一枚蛋清,充分摇合滤入玻璃杯,加冰块注满杏子汁。置入吸管。
The production of mixed fresh rose flower and Japanese Apricot juice drink was studied by orthogonal tests. The appropriate juice preparation conditions, processing flow and formula were put forward.
用正交实验设计,对玫瑰鲜花和青梅混合饮料的制作进行了研究,提出了适宜的汁液制备条件及工艺和配方。
Combine bourbon (Makers Mark ), BOLS apricot brandy, lemon juice and a dash of sugar syrup in a shaker half-filled with ice. Strain into a chilled cocktail glass.
再盛有半杯冰块的摇壶里混合波本,波士杏子白兰地。柠檬汁和少量的甜糖浆,滤入冰过的鸡尾酒杯。
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