果蔬汁饮料

复合果蔬汁饮料的研制及生产技术

Research on blended fruit - vegetable juice drink and processing technique

菠萝胡萝卜番茄复合果蔬汁饮料的研制

Development of compounded juice drink of pineapple , carrot and tomato

复合浓缩果蔬汁饮料的pH为3.2。

The pH of compound fruit-vegetable drinks was 3.2 .

主要涉及到杀菌方法、警示标签制度、制定果蔬汁饮料中污染物限量标准、制定良好生产规范、卫生标准操作程序、建立实施HACCP体系等。

They involved the technique of sterilization , the warning label , the contamination limit and the establishment of GMP , SSOP and HACCP .

天然复合果蔬汁饮料的研制

Development of natural mixed drink from fruit and vegetable

果蔬汁饮料无菌处理和包装关键技术

Key technology for aseptic processing and packaging of fruit and vegetable juice drinks

西番莲复合果蔬汁饮料及其稳定性研究

Study on compound drink of passionflower and stability

中国果蔬汁饮料制造业分析及建议

Manufacturing ′ s industrial organization analysis of juice beverage of Chinese fruits and vegetables

果蔬汁饮料生产废水处理方法

Waste water Treatment Method of Ade Production

果蔬汁饮料的安全控制

Safety control of juice drinks

反相高效液相色谱法对果蔬汁饮料中14种常见食品添加剂的快速测定

Determination of Fourteen Familiar Food Additives in Fruit and Vegetable Drink by Fast Reversed-phase High Performance Liquid Chromatography

复合，生产富含类胡萝卜素的复合混浊果蔬汁饮料。

Which contain rich beta carotene and carrot as material to produce the turbid fruit - vegetable juice beverage .

调查对象饮用碳酸饮料、果蔬汁饮料、茶饮料、含乳饮料的频率较高。

People investigated have higher frequency drinking carbonated drinks , fruit and vegetable juices , tea drinks , milk drinks and functional drinks .

结果表明，我国果蔬汁饮料制造业行业集中度较低，属于垄断竞争型的市场结构。

The result show that the profession concentration degree in China was low , belonged to the market structure of monopoly competitive type .

研制成的复合果蔬汁饮料，具有一定营养价值，口感独特，可用于工业化生产。

The mixed beverage developed in the experiment is tasty as well as healthy hence is suitable for mass production for commercial purpose .

介绍了用胡萝卜、猕猴桃、番茄和柑桔研制的复合果蔬汁饮料和生产技术。

In this paper , the blended fruit-vegetable juice from carrot , Actinidia chinensis , tomato and oranges and the processing technique were introduced .

介绍了酶制剂在果蔬汁饮料加工中的应用概况及影响酶制剂作用的因素。

A survey of the application of enzymes to the processing of fruit and vegetable juices is introduced , and the factors influencing the function of enzymes discussed .

运用传统产业组织理论分析了中国果蔬汁饮料制造业的市场结构、企业行为以及经济绩效。

Chinese fruits and vegetables juice beverage manufacturing industry was regarded as the research object . Its structure , enterprise 's behavior and economic performance of market were analyzed applying the traditional industrial organization theory .

以色彩一致，营养丰富的苹果、草莓、胡萝卜、番茄为原料制成复合果蔬汁饮料，经正交试验法得出最佳工艺参数，为天然复合果蔬汁饮料的进一步开发与研究提供了科学的依据。

Apple , strawberry , carrot and tomato were used as main material in the experiment with sucrose . The optimum technology parameters were investigated by orthogonal test . All these provide the theory basis for the develop of mixed drink from fruit and vegetable juice .

重点阐述了生物技术在饮料生产中的作用及在饮料原辅料生产、含乳饮料加工、果蔬汁饮料生产、蛋白饮料脱腥、发酵乳酸饮料及保健饮料生产中的应用。

The role of biotechnology in the production of beverages is emphasized in the paper , with the application of them to the production of beverage ingredients , milk-containing beverages , fruit and vegetable juice drinks , lactic acid fermented drinks and health-beneficial beverages taken as the example .

多种果蔬复合汁饮料配方设计的研究

Study on the Design of the Recipe of Mixed Fruit-Vegetables Juice

果蔬汁乳饮料的研制

Trial Manufacture on Milk Beverage Added with Fruit and Vegetable Juice

混浊果蔬汁的混浊稳定性是制约我国果蔬汁饮料企业发展的一个技术难题，因而受到各方面的广泛关注。

Cloud stability of cloud fruit and vegetable juice is regarded as the key quality index connected to the development of a juice company and has acquired wide attention .

带肉果蔬汁是纯天然的果蔬汁，可最大限度地保存新鲜水果和蔬菜的膳食纤维及其它营养素，且口感较好，是果蔬汁饮料中的珍品。

As pure natural juice , nectar is the treasure of juice beverage , which can farthest hold the dietary fiber and other nutriments of fresh fruit and vegetable , and has good mouthfeel .