Development of asparagus and jujube juice beer

In this manuscript, the effects of the stabilizers on the stability of asparagus compounded juice were studied.

探讨了稳定剂对芦笋复合果蔬汁的稳定性的影响。

Optimization of Processing Technology and Ingredients of Asparagus Compounded Juice

芦笋复合汁的加工工艺和配方的优化

Yesterday, Taiwans leading food company United Group has been discovered 3 kinds of products Bao Jian sports drinks, asparagus juice and 7-SELECT sodium sports drink contaminated by plasticizers, including asparagus juice has been exported to the mainland.

台湾塑化剂风波还在蔓延，前一天台湾食品业龙头老大统一集团被曝出旗下3种运动饮料、芦笋汁和7-SELECT低钠运动饮料中含有塑化剂。芦笋汁已经销往大陆。

The results showed that fresh asparagus juice and garlic juice with densities of 10-50ul/ ml had inhibitory effects on gastric cell line SGC-7901, the inhibitory rates were increased in both dose-dependent and time-dependent way.

结果：浓度从10-50lμ/ml的大蒜汁和新鲜芦笋汁对SGC-7901细胞都有抑制增生作用，并随着药物浓度的升高，作用时间的延长，对SGC-7901细胞的抑制率也升高。

In response, United Group, said inventory has been started, this asparagus juice may be sold by small traders in Xiamen and Dongguan, the number of about 500-600 boxes will be recycled through three channels.

统一集团回应表示这些芦笋汁可能是厦门和东莞的小经销商销往大陆的，总共500-600盒饮料将被尽快收回。

Secondly, alcohols, ketones, compounds containing nitrogen, and phenols were found in green asparagus juice. Few esters and organic acids were also contained in green asparagus juice.

其次是醇类、酮类、含氮化合物和酚类，还含有少量的酯类和有机酸。

Thermal pasteurization ( TP) at121 ℃ for3min could effectively kill microbials to the undetectable level and prolong the storage time of green asparagus juice.

5.121℃、3min的热杀菌（TP）处理能有效杀灭芦笋汁中的微生物至未检测出水平，延长芦笋汁的贮藏寿命。

Asparagus juice is a relatively new product. Blanching, squeezing, enzymatic treatment, and pasteurization are usual unit operations during asparagus juice processing.

芦笋汁是一种相对较新的加工产品，其加工过程一般要进行热烫、榨汁、酶解和杀菌等加工单元操作。

The principle component in sediment of asparagus juice was sugar. Secondly, protein, pectin, and total phenolics were contained in sediment.

芦笋汁沉淀物的主要成分是糖，其次还包括蛋白质、果胶和总酚。

The soluble protein and total phenolics contents in green asparagus juice were decreased by these two juice extraction technologies. 3.

但这两种取汁工艺均降低了芦笋汁中的可溶性蛋白和总酚含量。

Main compositions: Witch hazel, Natural Locust extract, Angelica collagen, Asparagus juice.

主要成份：天然皂角精华、金缕梅、当归胶原、芦荟汁。

Study of asparagus juice beverages

芦笋汁饮料的研究

Asparagus Juice& Natural and Functional Beverage

芦笋天然功能饮料

Storage temperature, light and package materials obviously affected the color stability of green asparagus juice during storage time.

贮藏温度、光照和产品包装材料对芦笋汁色泽稳定性产生很大影响。

A new process for the turbid asparagus juice

芦笋混浊汁的生产工艺研究

Fructose was the main sugar in sediment of green asparagus juice.

果糖是芦笋汁沉淀物中主要的糖，葡萄糖也参与了沉淀的形成。

Condensation treatment significantly affected volatile flavoring compounds in green asparagus juice.

浓缩处理对芦笋汁挥发性风味成分有明显影响。

Condensation technology significantly affected the quality and antioxidant activity in green asparagus juice.

浓缩工艺对芦笋汁的品质和抗氧化活性有明显影响。

The quality change of asparagus juice during storage were a close relation to temperature.

芦笋汁在贮藏过程中的质量变化与温度密切相关。

Study on processing technology of the compound asparagus juice

复合芦笋汁加工工艺研究