果浆
- 网络Syrup;pulp;jam;fruit Pulps
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沙棘果汁和果浆的pH和酸度没有多大的差别,但果浆中的可溶性固形物、总糖和还原糖都高于果汁。
Acidity and pH had not diverged much between sea-buckthorn juice and pulp , but the latter had more soluble solids content , total sugars content and reducing sugars content .
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讨论了猕猴桃果浆的3种不同贮藏方法,发现0~2℃冷藏12d后绿色几乎全失,Vc减少约25.6%;
Three different methods of storing kiwifruit pulp are discussed . It is found that the loss ratios of Chlorophyll and Vitamin C after 12 days were 100 % and 25.6 % respectively under 0-2 ℃ refrigerated storage .
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HPLC法测定西洋参果浆及其发酵液中人参皂苷&Rg3、Rh2的含量
Determination of Ginsenoside-Rg_3 and Rh_2 in the Mashed Fruit and Its Fermented Solution of American Ginseng by RP-HPLC
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以沙棘果浆为对比,对酿造的沙棘果醋中保健成分总多酚、总黄酮、活性多肽、Vc、氨基酸组成和含量及有机酸进行分析。
Compared with sea-buckthorn pulp , total polyphenols , total flavonoids , the polypeptide , Vc , the components and contents of amino acids and organic acids were analyzed .
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桃破碎时蒸汽热处理使果浆温度在80s内达92℃以上不但可以改善桃浑汁的色泽且可增强果汁的混浊稳定性。
The color and cloud stability of cloudy peach juice could be improved when it was made by heating the puree to above 92 ℃ during 80s .
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结果表明,pH为3.5、低温果浆酶用量为0.2%,反应温度为30℃,作用时间为1.5h时,黑莓的出汁率最高。
When blackberry pulp treated with 0.2 % low temperature pectinase , at 30 ℃, pH 3.5 for 1.5 h , the juice yield from blackberry was up to the highest .
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其最佳工艺参数为:蓝莓果浆用量10%,蔗糖8%、琼脂0.4%,接种量为6%,发酵温度42℃,发酵时间6h。
The optimum parameters were : blueberry jam 10 % , sugar 8 % , agar 0.4 % , LAB 6 % , ferment at 42 ℃( 6h ) .
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含40%果浆的带肉果汁也有同样的趋向。
The same order was shown in 40 % pulp nectars .
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桶装果浆快速冷却设备的设计
Design of a celerity cool equipment for barreled fruit juice
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采购:大豆蛋白,浓缩果汁,纯果浆。
Buy : Soy protein , Juice concentrate , Pure fruit pulp .
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黑加仑果浆微波泡沫干燥工艺的研究
Experimental Studies on the Microwave-Assisted Foam-mat Drying of Blackcurrant Pulp
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采用果浆酶处理工艺液化制取梨汁。
Pear juice was prepared by the process of pulp enzyme treatment .
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采购:果浆,茶叶,葵花籽油,面条。
Buy : Fruit slurry , tea , sunflower seed oil , noodles .
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无花果果浆对肿瘤细胞增殖抑制和诱导凋亡作用
Proliferation Inhibition and Apoptosis Induction of Fig Fruit Latex on Human Cancer Cells
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猕猴桃果浆贮藏效果研究
A study on store effect of Actinidia Fruit Pulp
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复合酶对香蕉果浆的酶解效果优化研究
Optimization of Enzymolysis of Banana Puree by Complex Enzyme
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该地主将在他的田地上摘取果浆权租出去了。
The landowner farmed out the right to pick berries on his land .
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果汁的颜色明显受果浆所达到的最高温度影响。
The color of juice was affected by the heating temperature of the puree .
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果浆处理对苹果酒发酵过程中多酚的影响
Changes to Polyphenols in the Process of Production of Apple Pulp for Apple Wine
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水蜜桃果浆的流变学特性
Rheological Properties of the Pulp of Juicy Peach
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在原果浆中相对含量最高的是烃类及其衍生物。
Hydrocarbons and their derivatives take the highest relative content in the original pulp .
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西洋参果浆发酵液人参皂苷含量的分析
Analysis of Content of Ginsenoside in the Fermented Solution of Fruit Paste of American Ginseng
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西洋参果浆发酵加工皂苷含量变化研究
Changes in the Contents of Ginsenosides in the American Ginseng Fruit Paste Processed by Fermentation
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游艺集市上,就在幽灵车旁边,果浆软糖搅拌机正在搅拌。
At the funfair , near the ghost train , the marshmallow twister is twisting .
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香蕉果浆冰淇淋的研制
The Processing of Banana Pulp-ice Cream
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猕猴桃果浆真空冷冻干燥工艺优化研究
Optimization on Freeze-Drying of Kiwifruit Pulp
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在原果浆中相对含量及种类数量较高的是羰基类化合物。
The relative content and type of carbonyl substances took relatively high levels in the original pulp .
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猕猴桃果浆的流变特性
Rheology of Kiwi Fruit Pulp
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对菠萝果汁抑制香蕉片和香蕉果浆的酶褐变效果进行了研究。
The effectiveness of pineapple juice in enzymatic browning inhibition of banana slices and puree was studied .
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低温果浆酶处理对黑莓出汁率和几个理化指标的影响
Effect of low temperature pectinase treatment on juice yield and several other physical indices of blackberry juice