酸枣汁

结果表明，加工复合山楂果冻。最佳原果汁配方是山楂汁60%，苹果汁20%，酸枣汁20%。

The result showed that the optimum prescription of raw fruit juice was60 % of haw juice , 20 % of apple juice and20 % of wild jujube juice .

酸枣汁的澄清及浓缩枣汁的风味调整

Study on the settling of wild jujube juice and the flavor adjusting of concentrated jujube juice

酶工艺提高酸枣汁可溶性固形物溶出率的研究可溶性有机物对四溴双酚A的增溶作用研究

Increasing Dissolution Rate of Wild Jujube Juice by New Technology with Cellulase Water Solubility Enhancements of Tetrabromobisphenol A by Dissolved Organic Matters

纤溶菌固态发酵条件及溶栓作用的研究酶工艺提高酸枣汁可溶性固形物溶出率的研究

Investigation on the Solid Fermentation Conditions of Bacillus strain & Study on the Thrombolysis of Fibrinolytic Enzyme Increasing Dissolution Rate of Wild Jujube Juice by New Technology with Cellulase

本文主要对山野资源&酸枣的萃取技术理论进行研究，酸枣汁是用萃取法提取。

This article mainly studied the mountainous resources , especially the theory of the extraction from wild jujube . The wild jujube juice was made by using the method of extraction .