The material in this experiment was fernery,on the base of making fumet,it was added sugar,bee,citric acid etc,by undergoing a set of process as flavouring,filtrating and steritizating this fernery healthy beverage,was a kind of natural healthy food with unique taste and nutrition.
以蕨根为主要原料,制取原汁,添加糖浆、蜂蜜、柠檬酸等辅料,经调配、过滤、灭菌等工序加工而成的蕨根汁保健饮料,其色泽美观、甜酸爽口、营养丰富、风味独特,具有较强的保健作用。
Effect of Sterilization Methods on Main Biological Active Components in Ly-cium barbarum L. Juice during Long-term Storage at Room Temperature;
杀菌方式对枸杞原汁室温贮藏中主要生物活性成分的影响
Nutrient contents such as proteins, amino acids, soluble solids, vitamin C and mineral elements were tested in spear peel of Asparagus and contents of its juice processing and storage were studied.
以芦笋皮为原料 ,研究其原汁制造和贮存过程中芦笋皮的蛋白质、氨基酸、可溶性固形物、维生素 C、矿质元素等营养成分含量及其变化。
In the experiment,seabuckthorn juice,green tea,hawthorn,wolfberry and cassia tora are used as raw material.
以沙棘原汁、绿茶、山楂、枸杞及决明子为原料,研究了一种具有降血压、降血脂等保健功效的复合高级饮料的加工工艺,经正交试验,结合理化分析、微生物检测和感官评价,得出该复合保健饮料的最佳配方。
Based upon cell circulation and product recovery,a silicone rubber(PDMS) membrane bioreactor system was built,and ferment experiments for apple juice were carried out with this system.
基于细胞生长更新和产物原位分离的思想,设计了一套硅橡胶膜生物反应器进行苹果原汁的发酵实验,对2种自然选育的苹果酒酵母和一种工业化的酿酒高活性干酵母进行驯化,筛选出了一株较为理想的发酵菌株2401(驯化糖度为13%)。
The practice of wine making has been made from apple juice or from cider concentrate ,by various technology according to the material's characteristic.
用浓缩苹果清汁稀释后酿酒 ,在工艺上具有突出的优越性 ,本研究分别以苹果原汁与苹果浓缩清汁为原料 ,结合原料的特点 ,采用不同工艺进行了酿酒实践 ,并对两种工艺方法及成品酒进行了比
A kind of produce technique of sour plum fumet and analysis of its nutrition composition;
一种青梅原汁的生产工艺及营养成分分析