The optimum formula for cloudy watermelon juice was determined through experiments. The effect of stabilizers and the influence of sterilization conditions on the products were studied.
通过实验，确定了西瓜果汁饮料的最佳配方，并对稳定剂的稳定效果及杀菌条件对产品的影响进行了探讨。
The factors of affecting the stability of cloudy apple juice were discussed.
对影响混浊苹果汁混浊稳定性的因素进行了综述。
The lily cloudy juice obtained under this condition showed nice color, cloudy stability and flavor.
制得的百合混浊汁的色泽以及混浊稳定性良好，具有百合的独特风味。
In this paper, the microcosmic morphological characters of apple pulp cells and the factors that affect cloudy juice stability were also discussed.
文中还就苹果果肉细胞的微观形态、影响悬浮稳定性的因素进行了探讨，以深入探究完全成熟的苹果更加适宜制取浊汁的机理。
This technology increased the juice yield of blackberry cloudy juice efficiently by hydrolyzing pectin molecular and gave the juice higher suspension stability.
不仅提高了出汁率，而且通过部分降解大分子果胶，使混汁具有更好的悬浮稳定性。
Enzymatic hydrolysis and effect of selected storage conditions on stability of cloudy lily juice were studied.
研究了混浊百合汁的酶法水解以及储藏条件对百合汁稳定性的影响。
Through adjustment (adding stabilizer and antioxidant agents, adjusting the ratio of sugar to acid) a stable olive cloudy juice drink with a pleasant color, special olive scent was produced.
通过调配（添加稳定剂、抗氧化剂、调节糖酸比），可获得色、香、味俱佳的橄榄浑浊汁饮料。
The research was one part of project 'research and development of deep processing technology for agricultural product', and was about processing technology for cloudy apple juice.
“农产品深加工技术与设备研究开发”子课题——苹果浊汁加工技术研究部分。
The optimum enzymatic technology was determined through production of pumpkin cloudy juice using enzymatic hydrolysis method in this paper.
对酶法制取南瓜汁工艺进行了研究，确定了最佳的酶解工艺。
The processing technology, storage stability and degradation kinetics of quality degradation kinetics of cloudy juice strawberry were systematically studied on strawberry in this paper.
本研究以草莓为原料，对草莓浑浊汁的生产工艺、贮藏稳定性及品质降解动力学进行了系统的研究。
The objective of this dissertation was to develop an enzymatic technology for processing cloudy lily juice and investigate its stability.
本课题研究了百合混汁的酶法生产工艺及贮存稳定性。
And it provides scientific basis for design of processing technology, quality control and storage technology of cloudy juice strawberry.
为草莓浑浊汁的加工工艺设计、品质控制及贮藏工艺提供科学依据。
Cloudy pear juice and cloudy peach juice in this study have a shelf life of approximately 6months.
实验中，梨和桃子的混浊汁的货架期大约为6个月。
Soluble pectin, polyphenol-protein complex, oxidation polymerimation of phenolics and polymerimation of tannin are responsible for the growing of particles in cloudy apple juice.
总体看来，混浊苹果中可溶性果胶的含量，多酚-蛋白质复合物的形成、酚类的氧化聚合和原花青素的聚合都对悬浮颗粒的尺寸有影响。
There were much high esterified pectin in the fruit, which caused cloudy and sediment of Prunus mume juice.
青梅中含有大量的高度酯化果胶，是造成青梅汁浑浊的主要原因。
The technological process for producing cloudy red bayberry juice is reported, and the main equipment, raw materials and control parameters concerned with the production are described.
报道了浊汁型杨梅饮料的生产工艺流程，介绍了生产中的主要设备、原料和具体的生产控制参数。
Under the conditions without homogenizers, the stability systems for clear or cloudy pulpy juice beverages were established using different types of gellan gum, etc.
在无均质机的条件下，清汁型和浊汁型果肉饮料分别采用不同型号的结冷胶等构成其稳定体系。
Study on parameters of heating-inactivation of PPO in pear during processing of cloudy pear juice;
为了探讨高压对鲜榨梨汁品质的影响，对鲜榨犁汁产品进行了热协同高压处理。
Study on parameters of heating-inactivation of PPO in pear during processing of cloudy pear juice;
为了探讨高压对鲜榨梨汁品质的影响，对鲜榨犁汁产品进行了热协同高压处理。
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