请各位英文比较强的哥哥姐姐们翻译一下 这是我论文的题目和摘要:

来源：百度知道 编辑：UC知道 时间：2024/06/23 11:47:05
题目：澄清洋葱汁的酶法制备及其短期保藏的研究 摘要：本实验研究了用果胶酶制备澄清洋葱汁的工艺及澄清洋葱汁的短期贮藏性能。对果胶酶处理洋葱汁最适条件进行了优化,并通过正交试验确定最适条件为:酶添加量0.04%;作用时间120min;作用温度50℃；在澄清洋葱汁的短期贮藏过程中，加入0.6g/kg的山梨酸钾并结合4℃冷藏不但可以取得良好的防腐效果，而且还可以保持良好的澄清效果。

1.请不要使用翻译软件翻译，因为那样肯定驴唇不对马嘴。
2.如果翻译准确的话，本人一定追加50分以上，现在先给20.
题目改了：澄清洋葱汁的酶法制备及其保藏性能的研究

Clarifies the onion juice the enzyme law preparation and the short-term preservation research abstract: This experimental study has clarified the onion juice with the pectolase preparation the craft and clarifies the onion juice the short-term to store the performance. Has carried on the optimization to the pectolase processing onion juice most suitable condition, and through the orthogonal test determination most suitable condition is: Enzyme recruitment 0.04%; Response time 120min; Function temperature 50℃; In clarifies the onion juice the short-term to store in the process, not only joins 0.6g/kg the sorbic acid potassium and unifies 4℃ the refrigeration to be possible to make the good anticorrosion progress, moreover may also maintain the good clear effect.

Enzymatic clarification of onion juice Preparation and short-term preservation of research Abstract: This study preparation with pectinase to clarify the process of onion juice and onion juice to clarify the performance