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orange beverage     
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  橙汁饮料
     A Producing Technology of the Self-cooling Orange Beverage
     一种自冷式橙汁饮料
短句来源
     In this paper,a producing technology of the self-cooling orange beverage has been introduced,the physical cooling principle and system structure are presented,the ingredients of the self-cooling orange beverage technical process and operation key points have been analysed as well.
     简要介绍了一种生产自冷式橙汁饮料的物理制冷法的制冷机理及制冷结构设计 ,并举例分析了自冷式橙汁饮料的配方、工艺流程和操作要点
短句来源
  橙饮料
     Comparative Study of Different Thickening Agents in Granular Orange Beverage
     粒粒橙饮料添加不同组合增稠剂的研究
短句来源
  桔饮料
     Preperation of complex Yue orange beverage wine
     复合型越桔饮料酒的制备
短句来源
  商品柑桔饮料
     Determination of Fruit Juice Content in Orange Beverage
     商品柑桔饮料中果汁含量的检测
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    The comparative study had been conducted to screen the optimum thickening agent in granular orange beverage. Agar, sodium alginate. CMC. gelatin, tremella, CaCl2 were added into the beverage in different combination and the effects of suspension and taste were analysed. The results showed that 0. 12%-0.18% agar and 0. 05% tremella or 0.20%-0.22% sodium alginate and 0.03%-0.05% CaCl2 were the optimal combinations; 0. 12%-0.14% agar and 0. 06%-0.10% CMC or 0.12%-0. 16% sodium alginate and 0.10% CMC...

    The comparative study had been conducted to screen the optimum thickening agent in granular orange beverage. Agar, sodium alginate. CMC. gelatin, tremella, CaCl2 were added into the beverage in different combination and the effects of suspension and taste were analysed. The results showed that 0. 12%-0.18% agar and 0. 05% tremella or 0.20%-0.22% sodium alginate and 0.03%-0.05% CaCl2 were the optimal combinations; 0. 12%-0.14% agar and 0. 06%-0.10% CMC or 0.12%-0. 16% sodium alginate and 0.10% CMC were the nest best.

    用琼脂、海藻酸钠、CMC、明胶、银耳、CaCl_2分别组合在粒粒橙饮料中对砂囊的悬浮性能和口感进行筛选。表明:0.12%~0.18%琼脂与0.05%银耳的组合、0.20%~0.22%海藻酸钠与0.03%~0.05%CaCl2的组合最佳;其次是0.12%~0.14%琼脂与0.06%~0.10%CMC的组合、0.12%~0.16%海藻酸钠与0.10%CMC的组合。

    An effective gas chromatographic method for determination of d p Mentha 1,8 dine in orange beverage was established.The minimum detectable limit of the method was 0 046mg/kg,Recoveries exceeded 85.5%~97.0% in samples.The present method has been applied to determination of actual samples and judgment for toxic foods.

    采用3%SE-30、1.5m长的色谱柱,建立了测定饮料中d-1,8-萜二烯的方法,样品经环已烷3次提取,浓缩处理,然后进入气相色谱测定。回收率85.5%~97.0%,最低检出量及最低检出浓度分别为9.2ng和0.046mg/kg,建立的方法已用于鉴别饮料的真伪和食物中毒样品的处理

    This paper studies the effect of differentproportion of sodium alginate,CMC and ager on the suspension and taste of the beverage gizzard,the effect of sterilization technology on the sense property of granular orange beverage in the prolessing of granular orange beverage. The results showed that the product with satisfaltory sensory qualities wsd got thongh adding certain proportion of mixure additives and useing proper sterilization technology.

    在粒粒橙生产的基础上 ,研究了海藻酸钠、羧甲基纤维素和琼脂在不同配比时对粒粒橙的悬浮状况、外观和口感的影响 ,并初步深讨了杀菌工艺对粒粒橙感官质量的影响。实验证明 ,在粒粒橙生产过程中 ,添加一定配比的混合添加剂 ,配以适当的杀菌工艺 ,就能得到砂囊悬浮均匀、通透性好、口感适宜、货架期较长的果粒悬浮饮料。

     
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