关键词 ： 橙汁 ；糖酸比 ；降酸 ；离子交换树脂 [gap=823]Key words：orange juice; sugar-acid ratio; acid reduction; ion exchange resin
基于34个网页-相关网页
Content of sugar and acid in citrus and ratio of them are the important index of flavor and quality of orange juice.
橙汁中的糖、酸含量及其糖酸比是决定橙汁风味、品质的重要指标。
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。
With fuzzy judgment, we set the formula as 60% of juice, and the ratio of sugar and acid is 20.00.
采用模糊评判来确定柑桔汁的配方为：原果汁含量60%，糖酸比为20.00。
应用推荐