1) Moon Cake
月饼
1.
Manufacture of vegetable and fruit moon cake stuffing with low sugar;
低糖蔬果月饼馅料的制作
2.
Food safety problem observed from the quality of moon cake;
从“月饼”看食品安全问题
3.
Application of nisin and natamycin in the egg moon cake for keeping fresh preservation;
乳酸链球菌素和纳他霉素在月饼保鲜中的应用
2) mooncake
月饼
1.
Analysis on Hygienic Quality of Mooncakes in Anshun City from 2003 to 2004;
2003～2004年安顺市月饼卫生质量分析
2.
In this paper,preparation conditions of syrup used in mooncake production were studied through single-factor experiments and orthogonal experiment.
在单因素试验基础上,采用正交试验,对月饼糖浆熬制工艺条件进行了研究。
3.
This paper analyzes and evaluates the nutritious ingredients(including water, fat,sugar,protein) of the four famous brands of Chaozhou mooncakes on the basis of the publicly recognized standards.
对潮州四种名特月饼采用国内外公认的标准方法进行水分,脂肪,糖,蛋白质等营养成分分析及评价。
3) Su-style moon cakes
苏式月饼
1.
Green tea juice was used in the Su-style moon cakes, and it can prevent fat from oxidative rancidity to extend the shelf life of moon cakes.
本实验将绿茶汁用于苏式月饼中,研究了绿茶汁对防止脂肪氧化酸败,延长月饼保质期的作用;同时,配方中用花生油部分代替猪油在维生素类和微量矿物质元素方面提高了苏式月饼的营养价值,降低了因猪油中过高的胆固醇对人体的不利影响。
4) moon cake preservation
月饼保鲜
1.
The appfication of chitosan in moon cake preservation;
壳聚糖在月饼保鲜中的应用
5) egg yolk moon cake
蛋黄月饼
1.
Application of bio-preservatives nisin and natamycin and their composition in the soochow style egg yolk moon cake was studied.
研究了乳酸链球菌素(Nisin)与纳他霉素(Natamycin)及其两者复合对苏式蛋黄月饼的防腐效果。
6) health care moon cake
保健月饼
补充资料：月饼
| 月饼 中国节日食品。 古代月饼为中秋节所食， 取团圆之意。宋代周密《武林旧事》开始有“月饼”的记载。明代已流行于民间。清代已有详细记述月饼制作方法的书籍。月饼制法，以水油面团或酥油面团摘剂作皮，内包馅成扁圆形生胚，再入模具压使表面呈凸凹花纹，经烘烤成熟后食用。其皮因制酥法多种，有多样酥皮；其馅因用枣泥或五仁、豆沙、松仁、火腿及香料，而成多种不同风味的馅心。以广式月饼、苏式月饼、京式月饼最有名。此外，椒葱月饼(江西)、薄酥月饼(湖南)、冬瓜月饼(四川)、水晶月饼(陕西)、三白月饼（黑龙江）、海味月饼(山东)、鸡丝月饼(清真式)等，也是名品。 |
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