[ Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soybeam as raw material, the technologies to process compound drinks were studied. The key working p...[ Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soybeam as raw material, the technologies to process compound drinks were studied. The key working procedure was determined. Factors that influenced quali-ty of drinks were studied.[ Result] The best formula was： 30% ：30% ：30% of jujube： medlar： soybean. The color fixative of Vc was 0.02%. The ratio of materials and water was 1 ： 5 mg/ml. The addition of stabilizer xanthan was 0.20%. The addition of white crystal sugar was 6%. [ Conclu-slo] The sensual evaluation of the compound juice of jujube, medlar and soybean was good and the quality achieved national standard.展开更多
Response surface methodology, according to CCD （central composite design）, was used to determine the optimum processing conditions giving maximum water loss and minimum solid gain during osmotic dehydration of medla...Response surface methodology, according to CCD （central composite design）, was used to determine the optimum processing conditions giving maximum water loss and minimum solid gain during osmotic dehydration of medlars in sucrose solution. The independent variables of osmotic dehydration were temperature （25-65 ℃）, processing time （20-240 min）, sugar concentration （45%-65% w/w） and blanching time （0-180 s）. The optimum conditions were found to be： temperature = 55 ℃, time = 180 min, concentration = 60° Brix and blanching time = 30 s. At this optimum point, water loss, weight reduction and solid gain were found to be 74.12% and 7.136%, respectively.展开更多
文摘[ Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soybeam as raw material, the technologies to process compound drinks were studied. The key working procedure was determined. Factors that influenced quali-ty of drinks were studied.[ Result] The best formula was： 30% ：30% ：30% of jujube： medlar： soybean. The color fixative of Vc was 0.02%. The ratio of materials and water was 1 ： 5 mg/ml. The addition of stabilizer xanthan was 0.20%. The addition of white crystal sugar was 6%. [ Conclu-slo] The sensual evaluation of the compound juice of jujube, medlar and soybean was good and the quality achieved national standard.
文摘中国MEDLARS中心已在医科院情报所建成,现正式向国内用户提供文献检索服务。 MEDLARS,即医学文献分析与检索系统,是当今世界上三大情报检索系统之一,拥有29个可供检索的数据库。该系统具有反应速度快、复盖面广、检索入口多、检索功能强等特点,可以达到比较满意的查全率、查准率以及用户的打印要求。我所目前已装载MEDLINE,SDILINE和MESH三个数据库。 MEDLINE,即MEDLARS On Line,含有自1984年以来的、选自70多个国家近三千二百种期刊的70余万篇文献的题录,复盖了临床医学、预防医学、护理学。
文摘Response surface methodology, according to CCD （central composite design）, was used to determine the optimum processing conditions giving maximum water loss and minimum solid gain during osmotic dehydration of medlars in sucrose solution. The independent variables of osmotic dehydration were temperature （25-65 ℃）, processing time （20-240 min）, sugar concentration （45%-65% w/w） and blanching time （0-180 s）. The optimum conditions were found to be： temperature = 55 ℃, time = 180 min, concentration = 60° Brix and blanching time = 30 s. At this optimum point, water loss, weight reduction and solid gain were found to be 74.12% and 7.136%, respectively.
