1) pomegranate fruit wine
石榴果酒
1.
The fermentation techniques of pomegranate fruit wine were studied.
以成熟石榴汁为原料,对石榴果酒发酵工艺进行研究。
2.
Low-alcoholicity pomegranate fruit wine was developed by the following procedures: pomegranate used as raw materials,yeast as fermenting bacterial species,low-temperature fermentation of pomegranate fruit juice,primary fermentation temperature at 26～28 ℃ and fermentation time was 4～5 d,and fermentation temperature at 18～22 ℃ in late stage and fermentation time was 20～25 d.
酿制出的石榴果酒酒体呈桃红色,清亮透明,香气优雅纯正,酒香浓郁,口感醇正,酒精度低,营养丰富,具有饮用滋补双重作用。
2) guava fruit wine
番石榴果酒
3) pomegranate wine
石榴酒
1.
Comparison of the clarifying effect of different clarifiers on pomegranate wine
不同澄清剂澄清石榴酒效果的比较
2.
The experiment was performed using pectase, gelatin and diatomite as clarifiers to process pomegranate wine under the different condition of temperature, concentration and pH.
本试验通过单因素和正交试验研究果胶酶,明胶,硅藻土等澄清剂在不同浓度,温度,时间、pH的条件下对石榴酒的澄清效果的影响。
3.
This study is the amount of sulfur dioxide, the amount of pectinase, pH and antioxidants (color agent) on the impact of pomegranate wine color; absorbance of indicators, through the single factor and orthogonal comparison, the results showed that the optimum conditions for the pomegranate wine color is sulfur dioxide concentration of 60 mg/L, pectinase amount of 0.
研究了石榴酒发酵过程中二氧化硫添加量、果胶酶用量、pH值和抗氧化剂(护色剂)对石榴酒色泽的影响;以吸光度为指标,通过单因素和正交试验对比,结果表明石榴酒护色的最佳工艺条件为二氧化硫浓度60mg/L、果胶酶用量0。
4) pomegranate fruit
石榴果实
1.
Effects of three kinds of coating antistaling agent on storage quality of pomegranate fruit;
三种涂膜保鲜剂对石榴果实贮期品质的影响
5) pomegranate peel
石榴果皮
1.
Optimization of technology for extracting antibacterial substances from pomegranate peel;
石榴果皮中抑菌活性物质提取工艺优化
2.
Extraction,separation and structure identification of the anthraquinones in browning pomegranate peel;
石榴果皮褐变产物的提取、分离与结构鉴定
3.
The main browning substrate which led to enzymatic browning in fresh pomegranate peel was identified by thin-layer chromatography and HPLC.
研究了石榴在贮藏期间果皮褐变度(BD)与总酚和单宁的变化关系,探讨了多酚氧化酶(PPO)活性变化趋势,利用薄层层析和HPLC鉴定了引起石榴果皮酶促褐变的底物。
6) Pomegranate juice
石榴果汁
1.
The test on colour retaining of pomegranate juice was done.
研究了石榴果汁花青素在不同条件下的稳定性,并进行了石榴果汁的护色实验。
补充资料：石榴
| 石榴 Punicaceae；pomegranate 双子叶植物纲蔷薇亚纲石榴科的通称。仅石榴属1属2种，其中原石榴为南也门的索科特拉岛所特有；另一种即石榴，又称安石榴。产地中海区及亚洲西部至喜马拉雅。中国很早有栽培。灌木或小乔木。有刺（刺由短枝退化而成），单叶，对生或近对生，无托叶。花单生或成聚伞花序，两性（有部分的花子房不育） 。整齐 ，常周位，宿存筒状或壶状萼筒（也称花托）和子房合生，萼片5～8肉质，镊合状排列，花瓣5～7，生萼筒边缘，覆瓦状排列，雄蕊多数，花丝细长，子房下位，心皮及室一般7～9（或多至15 ，少至3），在原石榴具常规的中轴胎座，石榴则成侧膜胎座，各胎座均有多数倒生胚珠，花柱及柱头各1。果为浆果状，围于种皮外的浆汁可食部分是外种皮，石榴为果树，花艳丽，有许多园艺品种供观赏。石榴供食用的部分是肉质外种皮，淡红色，少数为黄白色，富汁液。石榴果皮含单宁，中医治疗细菌性痢疾、阿米巴痢疾及多种感染性炎症，其抗菌有效成分，是多种鞣酸的复合物。根皮驱除绦虫有效。石榴花花色鲜艳，花期较长。对土壤要求不严，而以湿润的粘质壤土最适宜。一般用硬枝扦插或分株繁殖。
本科子房下位，有多数雄蕊从子房上方的肥厚花托内发出，显然和千屈菜科不同，现时学者均将此属成独立的科，和桃金娘科、千屈菜科等同列入桃金娘目。 |
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条