查询词典 juice up

Canadian ice wine is made from the hundreds of years old German grapes through a very delicate method whose intricacy vindicates its high value. When it comes to harvest season, the viniculture farmers would leave the grapes exposed to snow and frost rather than picking them down the baskets till the next year when the temperature is below 15℃ and all the grape juice is solidified to clot, then they pick the grapes manually in a paced manner. The grapes picked in this way are very sweet. The percentage of sugar is increased to 45% in the 600 liters grape juice extracted from the 1000 liters grapes. With the 600 liters juice, only about 150 liters ice wine can be made.

加拿大的冰酒是由已有百年历史的德国葡萄品种所酿制，在葡萄收成季节时先不予摘收，任其在葡萄树上遭受冰霜的侵袭，直到次年温度低于摄氏15度时，葡萄结霜、冰冻到汁液全都凝固，再以手工快速摘取，此时的葡萄甜度高，约1000公斤的葡萄，只能产出600公升的葡萄汁，其糖份提高至45%，而这600公升的葡萄汁最后只可以制成约150公升的冰酒，所以冰酒之珍贵，不无道理。

Results showed that all the three sweet sorghum varieties contained plentiful sugar, which can provide enough carbon source for alcohol fermentation, however, total nitrogen and some mineral elements（Fe3＋）cannot meet the needs of alcohol fermentation. Activity of most microbes in stalk juice can be inhibited and the sugar can be maintained when the stalk juice was condensed to 4～5 times. Due to the reasons that the activity of acetous microbe or hydrolysis enzyme inside stalk juice can be maintained, ratio of reducing sugar to total sugar was increased with storage time at 55～60℃,0.15 MPa vacuum condensed condition, which can be beneficial for the purpose of alcohol fermentation.

结果表明，三个品种都含有丰富的糖分，可以为酵母菌发酵制取酒精提供良好的碳源，但总氮和某些矿物质元素（如：Fe3＋）不能满足酒精酵母的营养需要；甜高粱茎秆汁浓缩至4～5倍时，可以抑制汁液中大多数微生物的活动，使其中糖分不受损失；在试验设定的真空浓缩工艺条件下（55～60℃，0.15 MPa）甜高粱茎秆汁中产酸微生物或水解酶类仍保持活性，使得还原糖占总糖的比率随贮藏时间延长而升高，这有利于酒精发酵。

The results of clarification experiments show: the mixed juice was treated by microbial flocculants MF-C; it could effectively improve the settlement speed, reduce the bulk of mud, decolorize and reduce turbidity of the juice. The AP of juice that was treated by microbial flocculants is higher than that of PAM.

澄清实验结果表明：用MF-C絮凝剂处理混合汁可有效提高混合汁的沉降速度，压缩泥汁体积并有较好脱色除浊效果，同时清汁纯度较用PAM处理的还略有提高。

In order to investigate the effect of temperature on the vitamin C in jujube juice and decrease the loss of vitamin C in the processing of jujube juice, the thermal degradation kinetics of Ascorbic Acid at 303, 313, 323, 333 and 343 K in the clarified jujube juice were investigated, and a mathematical model to predict Dehydroascorbic Acid concentration was also established.

为了了解加热温度对红枣汁中维生素C含量变化的影响，降低红枣汁在加工过程中维生素C的损失，该文以红枣澄清汁为材料，采用可逆的一级反应模型研究了不同加热温度下还原型维生素C的降解规律并推导出氧化型维生素C含量变化的数学模型。

In this way, about 50% of the naringin in orange juice can be degraded and about 20% of naringin in lemon juice can be degraded.But mainly bitter in citrus juice is limonin.

虽然能较好的降解柚皮苷，但是对苦味的影响不大，主要是因为柑桔汁中对苦味影响较大的是柠檬苦素。

When adding more than 0.6%β-CD in juice, the limonin of the citrus juice can bebetter entraped, and little impact on the physical-chemical parameters of citrus juice.

当在果汁中加入0.6％以上的β-环糊精时，能对柑桔汁中的柠檬苦素有较好的包埋作用，而且对柑桔汁的理化指标影响较小。

Limonin and Naringin are the main bitters in citrus juice, so the citrus juice may become bitter. And they can decrease the quality of citrus juice.

柠檬苦素和抽皮苷等物质是柑橘类果汁中主要的苦味物质，果汁中因含有这类物质而具有苦味，因而会明显降低柑橘类果汁的口感和品质。

The breeding of saccharomycete on resist high alcohol concentration in the fermentational sweet sorghum juice;2. Study on producing fuel ethyl alcohol by sweet sorghum juice;3. As a substitute for food supplies, sweet sorghum juice with high grade has demonstrated outstanding advantage in fermentation.

利用优质甜高粱汁代替粮食进行发酵生产的优越性已经显现，在此基础上研究了面包酵母在甜高粱汁中的生长情况，测定了发酵液中酵母菌的生物量、残总糖等参数，并在10—100l的发酵罐中进行了培养优化实验。

The methanol contents of carambola wine fermented from fresh and frozen carambola juice were 33 and 74 ppm respectively. The alcohol content, soluble solid, specificity gravity, pH and titrable acid are almost the same during the fermentation of carambola juice and puree, the methanol content of the must would increase as the fermentation progressing. The methanol content of the wine fermented from carambola juice and carambola puree were 74 and 256 ppm respectively, so the separation of the pulp from carambola puree can decrease the methanol content efficiently in carambola winemaking.

新鲜及冷冻杨桃汁经发酵后，甲醇含量分别为33及74 ppm，杨桃汁与杨桃泥在发酵期间其酒精度、可溶性固形物、比重、pH、可滴定酸的变化情形相似，而甲醇则随著发酵时间增加而增加，杨桃汁及杨桃泥所酿造之杨桃酒其甲醇量分别为74 及256 ppm，结果显示杨桃发酵前汁渣分离将可有效降低杨桃酿造酒中甲醇含量。

So far the company is able to produce five series of more than 100 assortments of fine quality food, such as solid drink like instant coconut powder, coffee with coconut juice, coffee powder, and tea with coconut juice; series candy like traditional coconut candy, coffee candy etc; series of cakes like slices of coconut meat, cake of coconut juice, pineapple cake,crisp cake of coconut as well as cashew nut, pepper, happiness nut and dried seafood.

至今已形成速溶椰子粉，椰奶咖啡、炭烧咖啡、咖啡奶、椰汁奶茶等固体饮料和特色椰子糖、咖啡糖等糖果，椰子片、椰奶糕、菠萝糕、椰香薄饼等糕饼以及腰果、胡椒、开心果和海鲜干货等五大系列二百余个优质产品。

The system can be widely used in belt weighing and batching process control,etc.

介绍了基于智能模糊控制的嵌入式配料系统的设计方法，对模糊PID控制过程和系统调零作了重点的讨论，同时给出了PID控制的程序流程图和系统定长调零子程序。

"I dunno," she answered,"but if you show me aroun', I'll recognize it from the lighthouse just outside the porthole."

"我不知道，"她回答说，"如果你能带我转转，我能认出来的，因为灯塔就在舷窗外。"