高手帮忙翻译一下论文摘要和关键词

来源：百度知道 编辑：UC知道 时间：2024/09/28 17:43:40
摘要：以梨为原料，制备鲜梨澄清汁和冻梨汁。对鲜梨澄清汁制作的关键工艺是澄清，研究了离心法和果胶酶澄清对梨汁的澄清效果。果胶酶一方面有效地提高了出汁率,降低了生产成本,另一方面提高了果汁澄清度，用正交试验确定采用果胶酶澄清鲜梨汁的最佳条件为果胶酶添加量为0.2%，温度为45℃，时间为1.5h。冻梨汁制作的关键工艺是解冻方面，采用微波解冻和不同温度水解冻的方法，通过出汁率、含糖量、维生素C和可溶性固形物含量来确定解冻方法，结果发现不同解冻方法都能使冻梨汁达到良好的澄清效果，微波解冻出汁率、含糖量、维生素C含量较高，但可溶性固形物相对较少，不同温度的水解冻对梨的出汁率、含糖量损失较多。
关键词：果胶酶；冻梨；澄清；出汁率

Abstract: pear as raw materials, preparation of fresh pear juice and frozen clarify pear juice. Fresh pear juice to clarify the production process is to clarify the key to study the centrifugal pectinase clarify the law and clarify the effect of pear juice. Pectinase On the one hand, effectively improved the juice rate and reduce the cost of production and improve the juice clarification on the other hand, the test identified by orthogonal pectinase clarify the use of fresh pear juice in the best conditions for pectinase Tianjialiangwei 0.2 percent, the temperature of 45 ℃, the time for 1.5 h. Frozen pear juice production process is the key to thaw, a thaw and microwave thawing water temperature method, the rate of juice, sugar, vitamin C and soluble solids content to determine the method of thawing, found that all the different ways to thaw Frozen pear juice to clarify the effect of good, microwave to thaw rate of juice, sugar, with higher levels of vitamin C, but a relatively smal