It is an important measure of reducing the colour of clarified juice to decrease the content of bagacillo in mixed juice.
因此，减少混合汁中蔗渣糠的数量是一项降低清汁色值的重要措施。
The method of extracting active flavonoids from ginkgo leaf and the technological process of adding them to clarified pineapple juice to make a health drink are described.
主要介绍了银杏叶中有效成分黄酮类化合物的提取方法及将其添加到菠萝澄清汁中，配制成保健饮料的工艺操作过程。
The fermentation technique of the clarified juice accommodate to make the dry cider with the pure apple juice by studying the influence of final produce, cider flavour and stability of cider.
通过研究不同的发酵工艺对成品酒的得率、酒的风味及酒的稳定性的影响，认为澄清汁发酵工艺适宜于酿制全汁干型苹果酒；
The mixed sugarcane juice was clarified by the steel slag.
利用炼钢炉渣作澄清剂处理甘蔗混合汁。
Here presented the research on the yield of clarified mango juice with four processing methods.
本文主要采用四种不同加工方法对芒果澄清汁的出汁率进行了研讨。
Fermented with clarified juice, the clarificant selection of juice and parameter of fermentation were studied.
采用清汁发酵方法，对甜橙汁澄清剂的选择及甜橙干酒发酵工艺参数进行了研究。
Pectin is removed from clarified juice.
澄清汁中不含果胶物质。
The transmittance of clarified mulberry fruit juice treated was over 95%and the soluble solid content did not mainly change.
用此工艺条件澄清的桑椹果汁透光率在95%以上，可溶性固形物含量基本不变。
The transmittance of clarified mulberry fruit juice treated was over 95% and the soluble solid content was not in the main change.
用此工艺条件澄清的桑椹果汁透光率在95%以上，可溶性固形物含量基本不变。
Simultaneously, the clarified fruit juice remained a fine stability after stored for 5 ~ 6 months at low temperature.
同时，经澄清的果汁在低温条件下贮藏5 ~6个月能保持良好的稳定性。
Results: High clarified prunus mume juice behaves as a Newdonian fluid.
结果：高透光率青梅汁为牛顿流体。
It is introduced that the industrial producing technology, technology process, product quality standard of the concentrated pomegranate clarified juice.
介绍了石榴浓缩清汁产业化生产工艺、加工技术及相应的产品质量标准。
We also studied on the clarification effect of chitosan treatment with different deacetylation degree and molecular weight, and storage stability of clarified kiwifruit juice.
分别用具有不同脱乙酰度和相对分子质量的四种壳聚糖澄清猕猴桃果汁，研究了不同壳聚糖的澄清效果和澄清后猕猴桃清汁的贮藏稳定性。
Hotan red grape juice was clarified by using pectinase. The aim of the study was to provide scientific basis for the industrialization production of Hotan red grape juice.
利用果胶酶对和田红葡萄汁进行了澄清处理，为和田红葡萄汁的工业化生产提供科学依据。
Simultaneously, the clarified fruit juice remained a fine stability after stored for 5~6 months atl…
同时，经澄清的果汁在低温条件下贮藏5～6个月能保持良好的稳定性。
Simultaneously, the clarified fruit juice remained a fine stability after stored for 5~6 months atl…
同时，经澄清的果汁在低温条件下贮藏5～6个月能保持良好的稳定性。
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