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    Exploring the Processing Technology of the green Mulberry Leaf Jouice
    绿色桑叶汁加工技术探讨
    Study on antioxidation activities of juice of Morus alba leaves
    桑叶汁抗氧化活性的研究
    and that the best technology formula of the compound beverage was as follows:the ratio of mulberry leaf to tea juice 5:4,7% sugar and 0.15% citric acid.
    桑叶和茶复合饮料的最佳配方为桑叶汁/茶汤比5:4(体积比)、蔗糖7%、柠檬酸0.15%.
    The development of mulberry leaf ice cream
    桑叶汁冰淇淋的研制
    Improvement of processing technology for Morus alba L.leaf juice drink
    桑叶汁饮料工艺技术的改进
    Green-maintaining tehnology was exploring for processing green mulberry leaf juice.
    探讨绿色桑叶汁加工护绿技术。
    It was defined for green_maintaining condi tion that mublerry leaf is heat up in soya_bean milk avoid from lightshine for 3min under85~95℃ ,salt water as the solvert.
    确定绿色桑叶汁加工护绿条件为桑叶在避光、85~95℃的豆浆烫漂3min ,加食盐水打浆
    The optimum formula of the drinks were determinied by orthogonal experiment,whose result showed that mixing ratio offering the best fiavour was cogongrass rhizome juice 12 %+mulberry leaf juice 8 %+licorice juice 6%.
    通过正交试验进行配方优选,结果表明,最佳风味调配浓度为:白茅根汁12%+桑叶汁 8%+甘草汁 6%。
    The operating main points and parameters of potato steaming-gelatinizing , liquefying , saccharifying and fermentating are introduced emphatically , the operating points and parameters of preparations of mulberry leaf juice are introduced.
    重点介绍了马铃薯的蒸煮糊化、液化、糖化、发酵等工序的操作要点和工艺参数,介绍了桑叶汁制备的操作要点和工艺参数。
 

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