1) health complex drink
健康复合饮料
2) compound healthy beverage
复合保健饮料
1.
Preparation of compound healthy beverage of with bitter gourd;
苦瓜复合保健饮料的研制
2.
The optimum formula and production process of the beverage were worked out and a kind of tasty and special compound healthy beverage was developed at last.
研究了以芦荟、菠萝为主要原料的新型复合保健饮料的制作工艺,对加工过程的护色、酶解和稳定剂选择等进行了探讨,并运用正交实验研究了产品的调配,最终确立了产品的最优配方和生产工艺,研制出风味良好的复合保健饮料。
3) compound beverage
复合饮料
1.
Researches on technology for compound beverage of mung bean and pineapple;
绿豆菠萝复合饮料工艺的研究
2.
Development of compound beverage from Chinese wolfberry and coffee;
枸杞咖啡复合饮料的研制
3.
Development of Chinese date & aloe compound beverage;
红枣芦荟复合饮料的研制
4) composite beverage
复合饮料
1.
In this paper,apples and kelp were applied to the experiment as the main material,and which were developed into a composite beverage.
以苹果、海带为主要原料,研制了一种复合饮料。
2.
The processing technique of composite beverage of sponge gourd and bitter gourd was experimented.
对丝瓜、苦瓜进行复合饮料的工艺试验。
3.
According to the research into the technology of the composite beverage of lily, asparagus, aloe, it shows that the most suitable processing of the thick liquid of lily juice is adding Vc of 0.
对百合、芦笋、芦荟复合饮料生产工艺进行研究,结果表明,百合浆汁最适加工方法是打浆时在浆料中加入0。
5) compounded beverage
复合饮料
1.
Preparation of compounded beverage of Chinese wolfberry and haw;
枸杞山楂汁复合饮料的研制
2.
Study on processing technology of carrot-apple compounded beverage;
胡萝卜苹果复合饮料加工工艺研究
3.
The technology of compounded beverage water chestnut and tamarind was studied in the paper.
对马蹄、罗望子复合饮料的加工工艺进行了研究,确定了马蹄、罗望子果汁各自的最佳澄清工艺和复合饮料的调配参数。
6) compound drink
复合饮料
1.
Preparation of compound drink from plantain and peach;
车前草桃果复合饮料的研制
2.
The development of the compound drink mixed with lotus root and water chestnut;
莲藕马蹄复合饮料的研制
3.
And has the health care function the function compound drink.
以现代营养知识和传统中医理论为依据,研究以绞股蓝和菊花为主要原料,利用新设备和新技术,提取其汁,并对其制取工艺和配方进行研究,最终制得一种风味独特、营养丰富,并具有保健作用的功能性复合饮料。
补充资料：梅子健康饮料
梅子健康饮料
把梅子浸入蜂蜜或砂糖以及含有乙醇的米酿醋中，约10～20天。再把紫苏或紫苏渗出液加进去再浸入1～10天，除去梅核，也可根据要求除去紫苏叶，乙醇可让其自然挥发，浸泡1～5个月。即可获得容易吸收、毋需添加防腐剂、不需要加热处理，能长期保存、品质稳定的健康饮料。
制作方法 1升米酿醋用0.5～3公斤梅子。1000公斤梅果肉用蜂蜜500～800公斤或砂糖400～700公斤较好，这样可以提高米酿醋浸透到梅果肉中渗透力。为促使梅果肉中有效成分的抽出，加入乙醇，每公斤梅果肉添加0.01～0.02升95%酿造酒精。生紫苏叶用量以每公斤梅果实用0.5～1公斤为好。
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