《饮料工业》杂志|荔枝果汁及其果汁饮料的研制 关键词： 荔枝汁；工艺；稳定性；护色剂 [gap=522]Key words: litchi juice; technology; stability; colour-keeping agent
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whole litchi juice 荔枝全汁
cloudy litchi juice 荔枝浊汁
Litchi coating juice 荔枝魔豆
Litchi Lemon Juice 荔枝柠檬汁
litchi raw juice 荔枝汁
Litchi Jelly Juice 荔枝晶冻
litchi whole juice 荔枝全汁
This research argues for the feasibility of clarifying litchi juice with inorgance membrane.
本研究探讨无机陶瓷膜微滤澄清荔枝汁的可行性。
参考来源 - 荔枝汁陶瓷膜澄清工艺和褐变抑制技术研究Results showed that the A420 of litchi juice was followed by zero order reaction kinetics within 0-60 minutes of thermal treatment.
结果表明：荔枝果汁在0～60min 内褐变度的变化符合零级反应动力学模型。
参考来源 - 热处理对荔枝果汁品质的影响These investigations suggest that freeze condensation is an effective strategy to concentrate litchi juice with intact original quality.
冷冻浓缩处理对荔枝汁有很好的浓缩效果，并且能很好地保存荔枝汁原有的营养物质，是一种很有前景的冷加工技术。
参考来源 - 冷冻浓缩处理对荔枝汁品质的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
At the same time, the chitosan didn't affect the soluble solids content of litchi juice.
同时壳聚糖对荔枝果汁的可溶性固形物含量不影响。
The effect and result of clarifying litchi juice with pectase and diatomite were studied.
研究了果胶酶和硅藻土联合澄清荔枝果汁的作用和效果。
Meanwhile, the ice mass fraction was decreased by increasing the concentration of litchi juice.
同时，随着初始荔枝汁浓度的增加，浓缩处理后生成的冰晶质量分数减小。
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