1) kiwifruit juice
猕猴桃果汁
1.
In order to provide the scientific technology of quality control in the kiwifruit juice processing,the aromatic components in juice of kiwifruit were extracted by SPME and analyzed by GC/MS.
为了对猕猴桃果汁加工品质的控制提供科学依据,选用陕西周至县的秦美和眉县的海沃德猕猴桃,榨汁、酶解后取果汁样品,采用固相微萃取法提取、富集果汁中香气物质,经GC/MS分离与分析,共鉴定出120种化合物,其中秦美果汁含有97个组分、海沃德果汁含有101个组分。
2.
The single factor of kiwifruit juice clarification by pectinase was studied.
应用果胶酶澄清猕猴桃果汁的试验结果表明，果胶酶使用的最小剂量为９０μＬ／Ｌ，最适ｐＨ为３～３。
3.
The effects of ultraviolet irradiation,temperature,CuCl2 solution amount and air oxidation on peroxide values of the original kiwifruit juice and the one added with aloe extract were investigated.
在猕猴桃果汁中添加天然芦荟提取物,考查了紫外光、温度、CuCl2和空气等因素对猕猴桃果汁过氧化值的影响。
2) kiwi juice
猕猴桃果汁
1.
KiWi was chosen as the raw material to prepare KiWi juice,and some stabilizer was added into it,followed by homog enization etc.
以猕猴桃为原料,辅以一定的稳定剂,配制的猕猴桃果汁饮料经均质等工艺处理,使得猕猴桃果汁不仅营养丰富,并且风味独特,稳定性好。
2.
According to The Technical Specification of Health Food Examination and Evaluation,the animal test and Food experiment through hunan body on Pb-discharging function as well as the animal test on smoothing intestine and relieving constipation promoted by kiwi juice was researched.
依照《保健食品检验与评价技术规范》,对猕猴桃果汁分别进行了促进排铅功能的动物试验、人体试食试验和润肠通便功能的动物试验研究。
3) Kiwi fruit juice drink
猕猴桃果汁饮料
1.
In this paper HACCP system was applied to production of Kiwi fruit juice drink.
将HACCP体系应用于猕猴桃果汁饮料的生产中,根据生产工艺流程,对各工序的生物、化学、物理危害进行分析,并确定了4个关键控制点,制定了HACCP计划表,为保证猕猴桃果汁饮料的质量安全提供了依据。
4) kiwi juice
猕猴桃汁
1.
The relation between survivors of microorganisms and processing pressure as well as holding time during UHP treatment to Kiwi juice was investigated.
探讨了热敏性纯猕猴桃汁在超高压处理过程中,存在的菌落总数和大肠菌群数随压强大小和加压时间变化的关系。
2.
The results demonstrated that the fermented yo- gurt tastes well and have appealing color,and is nutritious under fermentation at 41℃for 4 h with addition of 10% fresh kiwi juice,7% aloe,8% sucrose and 3% mixed ferment agent.
以猕猴桃汁、芦荟汁、鲜牛乳为主要原料,通过乳酸菌发酵,制得保健饮品发酵猕猴桃-芦荟酸奶。
3.
Through on orthogonal design L9(3 4 ),the technology of kiwi juice fermented by lactobacillus was studied.
结果表明最佳配方为:发酵乳35%,鲜猕猴桃汁10%,白砂糖8%,乳酸0。
5) Kiwi fruit juice
猕猴桃汁
1.
Degradation kinetics of ascorbic acid in kiwi fruit juice;
猕猴桃汁维生素C降解动力学的研究
2.
Operation pressure,feeding speed,juice concentration,ultra filtering time and temperature are main factors that affect the permeating flux during ultra filtering kiwi fruit juice with hollow fiber PSF membrane.
研究结果表明，在用聚砜中空纤维膜超滤澄清猕猴桃汁过程中，操作压力、果汁温度、果汁浓度（料液中固形物含量）、超滤时间和料液流速对膜通量有综合性的影响；而且各因素与膜通量的简单相关之间也有一定的相互影响作用。
3.
The result demonstrates that the proportioning of raw materials of kiwi fruit milk is as follows,kiwi fruit juice,20%;whole dry milk,6%;total acid,0.
结果表明:猕猴桃果奶的原料配比采用猕猴桃汁20%、全脂奶粉6%、总酸0。
6) Actinidia planch juice
猕猴桃汁
1.
Fermenting Actinidia Planch juice with Lactobacillus;
利用乳酸菌发酵猕猴桃汁
2.
The Lactobacillus-bulgaricus and Lactobacillus-thermophilus(the ratio is 1:1) has been used to ferment the Actinidia planch juice.
以猕猴桃为主要原料,白砂糖、稳定剂为辅助原料,采用驯化的保加利亚乳杆菌和嗜热链球菌进行发酵,通过正交试验,得到产品的最佳配方:接种量4%,猕猴桃汁:脱脂乳1:12,糖10%,明胶0。
补充资料：猕猴桃(Actinidia chinensis)，猕猴桃科
李泽贤摄
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说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条