1) low-sug ar preserved kiwi
低糖猕猴桃果脯
2) kiwi preserved fruit
猕猴桃果脯
1.
Study on the application of Yeetame in kiwi preserved fruit;
怡甜在猕猴桃果脯中的应用研究
4) Chinensis actinidia fruit
猕猴桃果
1.
Processing technology of functional Chinensis actinidia fruit jelly was studied by orthogonal experiment.
以猕猴桃汁、赤砂糖为主要原料,运用正交试验设计对猕猴桃果冻的加工工艺进行研究。
5) kiwi wine
猕猴桃果酒
1.
In order to breed and select preferable yeast for kiwi wine production,the comprehensive comparison on isolation,purification and detection of yeast was used to separate and purify natural yeasts from seven varieties of kiwis,including Haiwode,Jinxiang,Hongyang,Ximi-3,Ximi-7,CY-1 and CY-2.
8°(v/v),香气浓郁,典型性强,是猕猴桃果酒酿造的优良天然酵母菌。
2.
The methods described in this article are relative to the deacidification technology of kiwi wine by chemical and blending pear juice methods.
对猕猴桃果酒的化学降酸和梨汁勾兑降酸技术进行了研究。
6) kiwi juice
猕猴桃果汁
1.
KiWi was chosen as the raw material to prepare KiWi juice,and some stabilizer was added into it,followed by homog enization etc.
以猕猴桃为原料,辅以一定的稳定剂,配制的猕猴桃果汁饮料经均质等工艺处理,使得猕猴桃果汁不仅营养丰富,并且风味独特,稳定性好。
2.
According to The Technical Specification of Health Food Examination and Evaluation,the animal test and Food experiment through hunan body on Pb-discharging function as well as the animal test on smoothing intestine and relieving constipation promoted by kiwi juice was researched.
依照《保健食品检验与评价技术规范》,对猕猴桃果汁分别进行了促进排铅功能的动物试验、人体试食试验和润肠通便功能的动物试验研究。
补充资料：猕猴桃(Actinidia chinensis)，猕猴桃科
李泽贤摄
[图]
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