apricot juice

Application of HACCP System in the Producing of Muddied Apricot Juice Beverage

HACCP在浊型杏汁饮料生产中的应用研究

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The optimum formula of the product was composed of 40% apricot juice, 20% peach juice, 12% soluble solids, 8% Chinese wolfberry juice and 0.8% citric acid.

产品的最佳配方为杏汁40%，桃汁20%，可溶性固形物12%，枸杞汁8%，柠檬酸0.8%。

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Hennessy VSOP shaken with yellow Chartreuse, honey fresh orange juice and apricot brandy.

甘邑 、 杏桃白兰地与香草酒搭配柳橙与蜂蜜的香气调和而成.

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Now, besides eating and processing apricot juice, 70% of the fresh apricot that still need to product of dry fruit of processing in place of production.

目前，除去鲜食和加工杏汁之外，仍然还有70%左右的鲜杏需要在产地进行加工成干果制品。

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Kiwi fruit, lemon and rosemary muddled and shaken with vodka, chardonnay, apricot brandy and orange juice.

奇异果 、 柠檬与迷迭香加上伏特加 、 白酒与杏桃白兰地.

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