番茄汁

Aviation Mea and Instant Series Food: Thousand-island dressing, French dressing, delicious salad juice, balsamic vinegar, fruit, sweetened red bean cream with lotus seeds And lily bulbs, braised white fungus with pear, braised pumpkin with sugar and sweet-scented osmanthus, cold noodle juice, sweet garlic juice, sweet chilly sauce, tomato chilly sauce, spicy balsamic vinegar, old vinegar, chilly sauce, pumpkin pudding powder, almond flavor agar mix, black tea pudding powder, solid icy black tea, milk tea.

航空配餐及快餐调理系列食品：千岛汁、法汁、美味沙拉汁、意大利香醋汁；汇水果、莲子百合红豆沙、雪梨炖银耳、桂花冰糖炖金瓜；凉面汁、甜蒜汁、甜辣椒酱、番茄辣椒酱、番茄沙司、麻辣香醋汁、老醋凉拌汁、辣椒酱；南瓜布丁粉、杏仁豆腐粉、红茶果冻粉；固体冰红茶、奶茶。

The article studied on processing technology of tomato beverage using tomato as material, they did experiment aim to increase juice yield , stability of the beverge and to keep colour. The results indicated juice yield is able to reach 81.5% after preheating, adding pectase , pressure filtering, the processing technology improved the utilization of tomato.

以番茄为原料进行饮料的加工，针对提高番茄出汁率、饮料稳定性、饮料色泽的保持工艺研究实验，结果发现，对番茄预热后，再加果胶酶处理、加压过滤工艺可使番茄的出汁率达到81.5%，提高了番茄的利用率；番茄饮料中添加2‰，质量比5：2：3的羧甲基纤维素钠、黄原胶、琼脂复配增稠剂可使饮料在常温保存三个月仍具有良好的稳定性。

The biological characteristics of the pathogen of the tomato stem rot was studied. The results showed that the mycelia could grow better on PDA, PSA, 2%water agar, Richard,tomato juice,oatmeal and tomato oatmeal culture media, but worse on the 2%water agar culture medium. The temperature for mycelial growth ranged from 2 ℃ to 32 ℃, and 20 ℃ was the optimum. The mycelia could grow from pH3 to pH10, but pH5-7 was better.

对番茄茎基腐病病原菌生物学特性研究结果表明：病菌菌丝在供试PDA、PSA、2%水琼脂、Richard、番茄煎汁、燕麦片和番茄燕麦等7种培养基中均能良好生长，而在2%水琼脂培养基上生长较为缓慢；菌丝在2~32 ℃范围内均能生长，最适20 ℃，致死温度为50 ℃，10 min；菌丝生长的pH范围为3~10，最适为5~7；光照对菌丝生长影响较小。

In the greenhouse, tomato seedling was treated with 100 times, 200times and 300times of juice of clover and leek and wood vinegar, and with three different way of treatment: spraying the leaf, sprinkling the root and sprinkling the root combination of spraying the leaf.

在温室中用苜蓿汁、韭菜汁和木醋液三种不同物质以100倍、200倍和300倍按叶面处理+灌根处理、单纯灌根处理和单纯叶面处理三种方式处理番茄苗，测定番茄土壤根际微生物数量并调查番茄早疫病的病情指数和防治效果。

In the greenhouse, tomato seedling was treated with 100 times, 200times and 300times of juice of clover and leek and wood vinegar, and with three different way of treatment: spraying the leaf, sprinkling the root and sprinkling the root combination of spraying the leaf. Then the disease index of tomato early blight was investigated, and the controlling effects was calculated .At the same time, the quantities of microbes around the tomato root were counted.

在温室中用苜蓿汁、韭菜汁和木醋液三种不同物质以100倍、200倍和300倍按叶面处理+灌根处理、单纯灌根处理和单纯叶面处理三种方式处理番茄苗，测定番茄土壤根际微生物数量并调查番茄早疫病的病情指数和防治效果。

The tomato yield of Shihezi is around 300 thousand tons, and the tomato is big, thin-skinned, thick-meat, little-juice, little-seed, high-quality, with the characters of thick meat, good hardness, no slip, store and transport resistance, the produced tomato juice is sweet and sour to eat, the taste is pure, and delicious, and the haematochrome contents are higher, while mucedine contents are lower, consistency is good, which is the reason it wins its honor; the Shihezi-origin tomato juice is listed in the leading group in the national quality evaluation of tomato juice in recent years, reflected in the good exports and sales.

石河子产番茄30万吨左右，所产番茄个大、皮薄、肉厚、汁少、籽少，品质优良，具有果肉厚、硬度好、不裂果、耐贮运等特点，加工成番茄酱酸甜可口，味道纯正鲜美，且以其红色素含量高、霉菌含量低、粘稠度好而闻名，近几年全国番茄酱质量评比中石河子产的番茄酱名列前茅，出口外销反映很好。

A study of 10,000 people reveals the perfect breakfast consists of a fried egg, two slices of fried bread, two pork sausages, two rashers of smoked bacon, fried mushrooms, one hash brown potato, baked beans and tomato ketchup.

烤番茄（番茄底划十字口，入烤箱）、炒蛋、香肠、咸肉、麦片、茄汁黄豆、蘑菇诸种菜点。主食的选择，吐司之外，可颂、丹麦卷、炸面包（选用烤制两天后的面包，切片后用中火在锅里加黄油煎烤，出锅时焦黄酥脆）等诸种欧陆特产亦可纳入。

Results: The ratio of Lactobacillus bulgaricus and Streptococcus thermophillus is 1:1. The optimum formula of the expanded fermentation is: tomato and carrot juice 3:7, glucose 2%, NFM 4%, and vaccination 3%. The optimum formula of the fermented liquid is: tomato and carrot juice 3:7, fermentation temperature 41℃, fermentation time 24h, and the amount of vaccination 3%. The optimum formula of fermented beverage is: sucrose 5%, citric acid 0.02%, CMC 0.2% and xanthic gluc 0.03%.

结果：用保加利亚乳杆菌和嗜热链球菌按1：1比例作为菌种；种子扩大液的最佳配方：番茄、胡萝卜混合汁配比3：7，2%葡萄糖，2%脱脂乳，3%接种量；发酵液最佳配方：番茄、胡萝卜混合汁配比3：7，发酵温度41℃，发酵时间24h，接种量3%；发酵饮料调配最佳配方；发酵原液中添加蔗糖5%，柠檬酸0.02%，耐酸羧甲基纤维素钠0.2%，黄原胶0.03%。

With the recession, consumers want good value and comfort foods and tomato products fit the bill, like tomato soup, baked beans in tomato sauce and the ubiquitous ketchup.

在经济衰退的大环境下，消费者希望获得物有所值的食品和番茄制品，例如番茄汤汁、茄汁烘豆以及无处不在的番茄调味酱。

In this flavoring food workshop, it produces and develops pumpkin pudding, purple rice pudding,Chinese-style almond jelly, fruit, XO sauce, as well as thousand island dressing, delicious salad juice, balsamic vinegar, tomato sauce, cold noodle juice. These products not only satisfy the demand from large domestic airline companies such as China International Airline Company, China Southern Airline Company, but also win the support from German LufthansaAirline Company, Japan Airline Company,Dragon Air Company, French Airline Company.

在这间以航空配餐食品为主的料理食品车间里，不仅生产自主研发的南瓜布丁、紫米布丁、绿茶布丁、杏仁豆腐、汇水果、XO酱等食品，还有专门邀请国外食品专家调制的美味汁沙拉汁、意式香醋汁、法汁、千岛汁、番茄百里香汁、调味面汁等调理食品，这些产品除了满足中国国际航空公司、南方航空公司、等国内大型航空公司的需求外，也深受德国汉莎航空公司、日本航空公司、港龙航空公司、法国航空公司的青睐。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。