查询词典 juice pear

Aphonia: pear-frequency drinking or pear juice, chopped plus rock candy stew served.

失音：梨汁频饮或用梨切碎加冰糖炖汁服。

Aviation Mea and Instant Series Food: Thousand-island dressing, French dressing, delicious salad juice, balsamic vinegar, fruit, sweetened red bean cream with lotus seeds And lily bulbs, braised white fungus with pear, braised pumpkin with sugar and sweet-scented osmanthus, cold noodle juice, sweet garlic juice, sweet chilly sauce, tomato chilly sauce, spicy balsamic vinegar, old vinegar, chilly sauce, pumpkin pudding powder, almond flavor agar mix, black tea pudding powder, solid icy black tea, milk tea.

航空配餐及快餐调理系列食品：千岛汁、法汁、美味沙拉汁、意大利香醋汁；汇水果、莲子百合红豆沙、雪梨炖银耳、桂花冰糖炖金瓜；凉面汁、甜蒜汁、甜辣椒酱、番茄辣椒酱、番茄沙司、麻辣香醋汁、老醋凉拌汁、辣椒酱；南瓜布丁粉、杏仁豆腐粉、红茶果冻粉；固体冰红茶、奶茶。

The processing technology of Huanghua pear fermented wine are : Huanghua pear →selection, washing →cleavage breakage→pretreatment→squeezing juice →pectinase clarification(pH3.5,1%pectinase solution adding 0.15%,45℃,50minutes)→dominant fermentation (1596 yeast, temperature 20℃,inoculation volume 7%,optimum initial pH3.1~3.4,volume loading 80%,sulfur dioxide 100mg/l,circle 8 days )→seperation and taking wine →after fermentation(10~15℃,14days)→seperation and disgorging→maturation→clarification (bentonite adding 0.16%)→filtration→adjustment→bottle

9黄花梨酒的加工工艺为：黄花梨→挑选、清洗→破碎→预处理→榨汁→果胶酶澄清(pH3.5，1％酶液的加入量为0.15％，温度45℃，时间50min)→主发酵(1596菌种，发酵温度20℃，接种量7％，最适初始pH3.1～3.4，装液量80％，二氧化硫加入量100mg／l，周期8天)→分离取酒→后发酵(10～15℃，时间14天)→分离除渣→陈酿→澄清(皂土加入量为0.16％)→过滤→调配→装瓶

The amount of Na+, NH4+, K+, Mg2+, Ca2+, Zn2+ in fruits and juice (sports water, green tea , pear juice, carrot juice and carrot and orange juice) were respectively separated and detected by non-suppressed ion chromatography.

采用非抑制型离子色谱法测定了水果以及饮料(运动型饮料、绿茶、水蜜桃汁、胡萝卜汁和胡萝卜橙汁)中Na+、NH4+、K+、Mg2+、Ca2+、Zn2+的含量，其中一价阳离子以吡啶-2，6-二羧酸为淋洗液测定，二价阳离子以吡啶-2，6-二羧酸+乙二胺+草酸为淋洗液测定。

Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.

以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。

Taking thorn pear juice as raw material,the technological process for production of thorn pear cake was studied,and the best technological parameters were determined through a single factor experiment and an orthogonal experiment.

研究了以刺梨汁为原料，生产刺梨蛋糕的工艺过程，通过单因素实验和正交实验确定最佳工艺参数。

This article discussed mainly about the draft beer production technology with balsam pear as auxiliary materials in the meantime, discussed the elements in balsam pear and the juice making method.

本文主要探讨了在生产鲜啤酒过程中，加入一定比例的苦瓜汁参与发酵或在过滤前加入，研制出苦瓜鲜啤酒。并对苦瓜的成分、瓜汁的制备进行了论述。

As raw materials with pear juice of wild thorn and milk, we have produced a kind of wild thorn pear yogurt after fermented with lactic acid.

以野生刺梨汁、牛乳为原料，经乳酸发酵后生产出一种野生刺梨酸奶。

PEAR PUREE FROM CONCENTRATE, STRAWBERRY JUICE FROM CONCENTRATE (WATER, STRAWBERRY JUICE CONCENTRATE), STRAWBERRIES, APPLE JUICE CONCENTRATE, WATER, WHOLE GRAIN OAT FLOUR, WHOLE GRAIN RYE FLOUR, WHOLE WHEAT FLOUR, TUNA OIL, ASCORBIC ACID, GELATIN, CALCIUM HYDROXIDE, CITRIC ACID

浓缩梨子泥，浓缩草莓汁，草莓，浓缩苹果汁，水，全麦燕麦粉，全麦黑麦面粉，全麦面粉，金枪鱼油，维生素，明胶，氢氧化钙，柠檬酸

Both browning AND protective coloration of the balsam pear juice were in some detail looked into ,then we ascertained zinc gluconate AND calcium hydroxide for color fixative and effectively kept balsam pear raw material proper green.

实验对苦瓜汁的褐变和护色稳定性等关键因素进行了较详细地研究和探讨，确定葡萄酸锌和氢氧化钙为护色剂，有效地保持了苦瓜原料特有的绿色。

Cynanchum Lingtai apricot production in the average weight 65 grams, the brightly-colored fruit, juicy rich, sweet-sour taste, sweet from the nucleolus, when the late Qing Dynasty famous Shaanxi, Gansu provinces, the Qing imperial court Tongzhi tribute for years.

灵台生产的牛心杏平均单果重65克，果实色泽鲜艳，汁多味浓，甜酸适口，离核仁甜，清末时就驰名陕、甘两省，清同治年间曾为朝廷贡品。

Chenopodium album,Solanum nigrum, and Amaranthus retroflexus were very susceptible to the herbicides. Polygonum persicaria and Abutilon theophrasti were relatively less susceptible to the herbicides, and Lycopersicon esculentum was not susceptible to it. The relationship between reduction rates of weed biomass and PPM values of weed leaves 2,4, and 6 days after treatment was established.

供试的6种杂草对该混剂的敏感性存在显著差异：红心藜Chenopodium album、龙葵Solanum nigrum和反枝苋Amaranthus retroflexus对该混剂最敏感，ED90值分别为47.65、71.67和29.17g/hm2；春蓼Polygonum persicaria和苘麻Abutilon theophrasti敏感，ED90值分别为96.91、114.20g/hm2；而番茄不敏感。