debitterizing

基本解釋

This paper has introduced the bitter mechanisms of citrus juice and some debitterizing methods.
本文綜述了柑桔果汁的苦味機(jī)理，苦味物質(zhì)的去除方法。
Using citrus as material, through bioenzyme treatment with citrus juice and debitter, and pure yeast fermentation, we produced a new type citrus wine.
採(cǎi)用柑桔爲(wèi)原料,生物酶法処理果汁、苦,純種酵母生産新型柑桔果酒。
The application of the debitter, deodorization, and nami break technique was used in the production of eaten protein from waste beer yeast which has a delicious taste.
利用啤酒廠廢酵母爲(wèi)原料,通過脫苦、脫臭工藝及自溶,納米對(duì)撞技術(shù),提取其抽提物,可作爲(wèi)食用蛋白用於食品配料。
S1398 by orthogonal experimental design.The hydrolytic polypeptide was obtained.The debitter and destinking of the hydrolysis fluid and the precipitation were also studied.
S1398中性蛋白酶最佳水解工藝條件,竝對(duì)制得的富含多肽的水解液的脫苦、脫腥及沉澱等問題進(jìn)行了探討。
Keywords citrus juice;debitter;naringin;limonin;
柑桔汁;脫苦;柚皮苷;檸檬苦素;