《饮料工业》杂志|不同的处理方法对红枣汁澄清效果影响的研究 关键词： 红枣汁；澄清；效果；研究 [gap=802]Key words: jujube juice； clarification； effect； study
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该研究为优化红枣汁的加工工艺、提高红枣汁的品质提供理论依据。
The present study can be applied to optimize the processing technology of jujube juice and improve its quality.
采用甜玉米、红枣汁结合再经发酵而制得纯天然保健饮料，并讨论了影响该饮料质量的因素。
Nutritious drink of fermented from sweet com and red jujube was developed, and the effect factors of quality of the drink were discussed.
把芦笋汁、枸杞子和红枣提取液经沉淀、超滤处理，并与蜂蜜按适当比例调配后制成芦笋营养液。
The Asparagus Nutritional Liquid Was produced by the mixing precipitating anent and UF membraced asparagus juice and extract of wolf berry and jujube with honey .
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