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。
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。
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