草莓汁

草莓汁加工贮藏过程中维生素C稳定性的研究

Studies on the stability of vitamin C in strawberry juice processing and storage

结果表明：有机酸A对草莓汁的护色作用优于有机酸B；

The experiments indicate : the organic acid A protects color function better than organic acid B to strawberry juice ;

嗅探分析（sniffing）在草莓汁芳香成分研究中的应用

The Application of Sniffing Analysis to Determination of Aroma Components in Strawberry Juice

草莓汁灭菌时采用90℃灭菌15min的效果最好，灭菌后快速冷却有利于草莓汁中的Vc保存。

The effect of sterilization with 90 ℃, 15 min is best and quick cooling after sterilization is beneficial too .

将嗅探装置（sniffing）与气相色谱（GC）联接，采用感官分析与仪器分析相结合的方法研究草莓汁芳香成分，检测到19种对整体香气有作用的芳香组分。

The sniffing analysis , a latest aroma sensitive analysis method incorporating GC column , was carried out on the aroma components determination of strawberry juice in this study .

主要研究草莓汁的护色效果。

The thesis mainly studies protecting color effect on strawberry juice .

草莓汁的压榨和澄清工艺研究

The Study of Extracting and Clarification Technology of Strawberry Juice

果胶酶对草莓汁澄清效果的研究

Study on clear effect of pectic enzyme to strawberry juice

草莓汁的超高压杀菌研究

Study on UHP Treatment of Microflora Sterilization of Strawberry Juice

研究了用低剂量复合果胶酶制备澄清型草莓汁的加工工艺，确定了最佳技术参数。

The processing of strawberry juice with low dosage compound pectinase was studied .

草莓汁的保鲜贮藏研究

Studies of Refreshing Preservation of Fresh Strawberry Juice

浓缩草莓汁牛奶饮料的制备

The Preparation of Concentrated Strawberry Juice Milk

研究了不同抗氧化剂和亲水性胶体对草莓汁色泽和悬浮稳定性的影响。

Colour stability and suspension stability of strawberry juice were studied by using different anti-browning reagents .

您想要什么果汁？我们有菠萝汁，芒果汁，草莓汁和西瓜汁。

What kind of juice would you prefer ? We have pineapple , mango , strawberry and watermelon .

当磁感应强度继续增大，脉冲数继续增加时，几乎可以将草莓汁中的大肠杆菌全部杀灭。

When magnetic intensity and pulsed number increase continuously , the number of colibacillus will be killed completely .

我们的果汁品种很多，有橙汁、草莓汁、梨汁等等。

We have all kinds of them , orange juice , strawberry juice , pear juice , and so on .

酸性添加剂有加快褐变的趋势；而不同辅色素对草莓汁的色泽有良好的保护作用。

The results showed that acidic additives made it browning quickly , while EDTA-Na2 showed inhibitory effect on the browning .

在草莓汁中添加0.05%黄原胶和0.1%CMC的复配胶可以有效地提高草莓汁的悬浮稳定性。

By adding 0.05 % XG and 0.1 % CMC into the strawberry juice , we could improve the cloudy stability of the juice .

结果表明，将11%的草莓汁和0.5%的高甲氧基果胶添加到酸奶中再冷藏后熟即可得到营养丰富兼草莓香和奶香于一体的成品。

The results showed that adding 11 % strawberry juice and 0.5 % HMP into the yoghourt could get the nutritional and sweet production .

草莓汁色泽易受氧化、还原而褪色，一定浓度的茶多酚具有显著的护色效果，而异抗坏血酸、植酸钠等抗氧化剂则起反作用。

A certain concentration of Green Tea-Polyphenol ( GTP ) was effective to protect the juice from oxidation and reduction , while the antioxidant of ascorbic acid and sodium phytase played an opposite role .

秋福树莓2种越冬条件下的生长结果特性我们的果汁品种很多，有橙汁、草莓汁、梨汁等等。

Study on Growth and Fruit Bearing of Raspberry Cultivar " Autumn Bliss " under Two Overwintering Conditions We have all kinds of them , orange juice , strawberry juice , pear juice , and so on .

脉冲磁场对草莓汁中的微生物杀灭效果为：大肠杆菌菌落总数酵母菌霉菌。（2）强脉冲磁场对草莓中酶的作用。

The effect of sterilization to strawberry juice by pulsed magnetic field is as follow : colibacillus total plate count yeasts molds . ( 2 ) The effect of high intensity pulsed magnetic field to the enzyme of strawberry juice .

采用正交试验设计出的最佳配方：胡萝卜汁与草莓汁重量比1∶3，蔗糖添加量10%、柠檬酸0.15%、蜂蜜8%、黄原胶0.10%。

The best directions for producing it was designed with orthogonal experiment . It is : 1 ∶ 3 ( carrot juice ∶ strawberry juice ), 10 % sucrose , 0.15 % citric acid , 8 % honey , 0.10 % xanthan gum .

得出最佳工艺配方为：发酵乳35%、草莓汁15%、白砂糖10%、复合稳定剂0.6%、酸液0.2%、适量的香精（均为质量分数）。

With fermented milk 's proportion determined as 35 % , the processing technology for the beverage was described and the optimal formula introduced as fermented milk 35 % , strawberry juice 20 % , sugar 10 % , compound stabilizer 0.6 % , acid 0.2 % and some flavourings .

草莓清汁加工过程中的VC损失及保护研究

Study On the Loss and Prevention of VC in Strawberry Juice Processing

好吧，再来一份草莓醋汁扒鲜三文鱼。

Guest : OK , and a grilled salmon with strawberry vinegar .

酶法生产草莓混浊汁的研究

Study on Processing Cloudy Strawberry Juice by Enzymatic Method

草莓澄清汁的加工技术研究

Study on Processing Technology of Strawberry Clear Juice

同时，也研究了将此工艺生产的草莓混汁加工成草莓浓缩汁和草莓酸奶的方法。

As well , the processing technologies of strawberry juice concentrates and strawberry yoghourt were also studied .

此条件下草莓出汁率为81.10%，果汁的透光率达96.1%。

The transmittance of clarified strawberry juice was 96.1 % , extraction ratio was 81 . 10 % .