1) sweet potato jujube
番(甘)薯枣
2) sweet potato
番薯
1.
In this paper, methods of making preserves of sweet potato through lactic acid fermentation were introduced.
介绍了以番薯为原料 ,经乳酸发酵后再制成果脯的方法 。
2.
Maize and sweet potatoes as American high-yield dry land crops were introduced to China during the middle and late Ming Dynasty, which led to the second revolution in the grain-producing history in China.
明代中后期,美洲高产旱地作物玉米、番薯传入中国,引发了中国粮食生产上的第二次革命。
3) sweetpotato
甘薯
1.
Influence of active composition in sweetpotato storage roots on stability of anthocyanin;
甘薯块根内活性物质对花青素稳定性的影响
2.
Change of starch and sugar of sweetpotato storage roots during processing;
甘薯块根加工中淀粉和糖含量变化的研究
3.
Cloning of resistance gene analog(RGA)from sweetpotato(Ipomoea batatas(L.) Lam);
甘薯抗病基因同源序列的克隆与分析
4) sweet potato
甘薯
1.
Study on extraction and character of different sweet potatoes pigments;
酶法水解甘薯提取三种紫甘薯色素
2.
Study of the instant porridge made by sweet potato and blank corn;
甘薯黑玉米即食糊的研制
3.
Study on extraction method and composition analysis of sweet potato leaf soluble proteins;
甘薯叶片可溶性蛋白提取方法探索及其成分分析
5) Ipomoea batatas L
甘薯
1.
Antioxidant Activity of Polyphenolic Extract from Ipomoea batatas L.;
甘薯多酚粗提液的抗氧化活性研究
2.
Polyphenolic compounds were isolated from pomace of Ipomoea batatas L.
用高速逆流色谱(HSCCC),结合薄层层析(TLC)和颜色反应,对甘薯渣中多酚类化合物进行分离纯化,结果表明:分离得到的3种化合物均为多酚类化合物。
6) sweet potatoes
甘薯
1.
In the starch producing process by sweet potatoes, the released wastewater poses serious problem of environmental pollution and the starch produced is of a brown color.
针对甘薯淀粉加工过程中因大量废水排放造成的环境污染以及产品色泽较深等实际问题 ,进行了新鲜甘薯生产淀粉新工艺研究 ,新工艺主要是通过部分废水循环回用和纤维分离逆流操作来减少废水产生 ,工艺初始阶段即加入质量分数为 0 。
2.
High-quality preserved sweet potatoes,made of fresh root and sugar are gold-en-translucent.
总结了金黄甘薯脯、甘薯虾片和油制低脂甘薯片的加工技术研究结果。
补充资料：茄汁薯枣
【菜名】 茄汁薯枣
【所属菜系】 浙江菜
【特点】 色泽红亮，甜中带酸，香脆油润，外形似枣。
【原料】
主料：马铃薯150克。 辅料：油汆花生20粒、面粉10克、草子头（或豆苗）100克、面粉10克。湿淀粉25克、芝麻油15克、熟猪油400克（约耗50克）、干淀粉10克、番茄酱50克、香醋1克。精盐2克，味精2克、糟烧酒5克、酱油2克、白糖1克。
【制作过程】
马铃薯蒸熟去皮捣成泥，与面粉、干淀粉和味精1克、精盐1克、芝麻油5克，一起拌匀搅透，分成20份，用1粒花生米作核，外包马铃薯泥，制成枣子形状，共做20颗。炒锅置旺火上烧热，下熟菜油，至七成热（约175℃）时。放入“薯枣”，炸至淡黄色，倒入漏勺，锅内留油15克，放入草子头，加糟烧酒、精盐0.5克）略煸即起锅装在腰盘的四周。将湿淀粉。番茄酱、酱油、白糖、醋和味精1克、盐0.5克一起放入碗，加适量水调成芡汁倒入旺火锅中，待其凝聚,再加入薯枣，淋上芝麻油10克，翻锅装入腰盘中间即成，
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