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
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。
Meanwhile, the ice mass fraction was decreased by increasing the concentration of litchi juice.
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。
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.
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