1) sweet corn jelly
甜玉米果冻
1.
The complex gum was later used in the development of a sweet corn jelly.
同时,由一系列单因素和正交实验确定甜玉米果冻的最佳配方为复配胶1。
2) Supersweet fruit corn
超甜水果玉米
3) sweet corn
甜玉米
1.
Blanch treatment technology of sweet corn before quick freezing;
甜玉米速冻前热烫工艺研究
2.
Sugar changes in refrigerated sweet corn;
冷藏条件下甜玉米的糖份变化
4) sweet maize
甜玉米
1.
Study on the fresh keeping techniques of harvesting sweet maize;
甜玉米鲜苞采后贮藏保鲜技术研究
2.
Genotypic differences in nitrogen uptake and utilization of sweet maize;
甜玉米氮素吸收利用的基因型差异
3.
Breeding of Mintian 208 sweet maize;
甜玉米新品种闽甜208的选育
5) sweet corn beer
甜玉米啤
6) black sweet corn
黑甜玉米
1.
Study on processing technology of yoghurt with extruded black sweet corn meal;
黑甜玉米膨化粉酸奶的工艺研究
2.
The black sweet corn was used as raw material in this experiment to extract pigment,the effect of different factorson extraction of pigment with orthogonal design test was investigated.
以黑甜玉米为原料,通过正交试验研究了诸多因素对提取色素效果的影响。
3.
In this paper,the pigment extraction and stability of black sweet corn have been studied.
对黑甜玉米色素的提取试验结果表明,该色素提取的较优条件为:浸提剂为0。
补充资料：薄荷芦荟果冻
材料：芦荟果肉100克、薄荷叶适量、吉利丁片15片、细砂糖100克、水600克
模型：牛奶纸盒约5个
制作：
1．将水煮沸、加入薄荷叶浸泡1分钟，过滤备用
2．吉利丁片用冰开水泡软、沥干备用
3．将细砂糖加入做法1的薄荷茶中，用小火加热煮至砂糖完全溶解，再加入泡软的吉利丁煮融拌匀，趁热倒入牛奶纸盒中
4．将芦荟果肉切成小丁，加入做法3的果冻液中，再放入冰箱冷藏定型，扣出后可切成三角形
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