1) Low sugar preserved Hawthorn
低糖山楂凉果
1.
Low sugar preserved Hawthorn with good color, fragrance, flavor and shape was produced.
试验对低糖山楂凉果的加工工艺进行了研究。
2) lower sugar hawthorn preserves
低糖山楂果脯
3) hawthorn jelly
山楂果冻
1.
Passing to measure the rich iron hawthorn jelly flexibility,cohesion and etc.
通过测定富铁山楂果冻的弹性、凝聚性等指标,研究铁强化剂类型、强化剂添加量及强化方式等相关工艺参数,确定具有强化铁功能的富铁山楂果冻产品的配方及工艺。
4) haw pectin
山楂果胶
1.
The production conditions of oligosaccharides including enzymolysis time, substrate concentration and dose of enzyme (Rapidase and pectase powder), which will affect the degradation efficiency of haw pectin and dynamic production of oligosaccharides, were investigated in this work.
探讨山楂果胶寡糖生成诱导条件,考察了Rapidase和粉末果胶酶在不同的酶解时间、底物浓度和加酶量的条件下对山楂果胶的分解效率及山楂果胶寡糖的生成动态。
5) Hawthorn fruit
山楂果
1.
The organic acids in Hawthorn fruits from Henan Huixian and Tongbai Mountain were determined by gas chromatography-mass spectrometry method and 23 organic acids were identified.
山楂(Hawthorn) ,别名红果,蔷薇科山楂属(Crataegus)植物,山楂果营养丰富,是最早被列入食药兼用的水果之一,具有消食化滞,行气散瘀等功效[1 ] 。
2.
A new method for the total analysis of the polybasic acids and higher fatty acids in hawthorn fruit by gaschromatography-mass spectrometry(GC-MS)was developed.
采用硫酸甲酯化处理山楂果样品,二氯甲烷作萃取剂,用气相色谱-质谱联用法对山楂果中的多元酸和高级脂肪酸进行了全面分析。
6) hawthorn fruit vinegar
山楂果醋
1.
Study on the technology condition of making hawthorn fruit vinegar by one-step fermentation;
一步发酵法生产山楂果醋的工艺条件研究
补充资料：果粒茶凉冻
材料：喜爱口味的果粒茶5克，水300ml，胶冻粉10克，喜爱的容器1个，奶精球或喜爱的果酱、蜂蜜各适量。
作法：
1、锅中加入300ml的水，煮沸后，加入果粒茶，再沸约2分钟后，去渣取计。
2、去渣后再将果粒茶汁煮沸，放入胶冻粉，搅拌至溶解即可熄火。
3、将果粒冻放凉、或置冰箱冰凉即可；食用时可淋上奶精球、蜂蜜或喜爱的果酱。
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