1) berry syrup
浆果浆
2) Berry of Physalis pubescens
酸浆浆果
3) pulp
[英][pʌlp] [美][pʌlp]
果浆
1.
Rheological properties of the pulp with different contents of juicy peach were measured at different temperatures.
用旋转式粘度计对水蜜桃果浆的流变学特性进行了测定,发现水蜜桃果浆为假塑性非牛顿型流体,其流动行为指数为0。
2.
Fresh Fuji apples pulp was used as main materials to ferment cider with the wine yeast in this study.
以红富士苹果为原料,探讨了果浆酿制苹果酒的生产工艺和成品品质,研究发酵过程中酒精度、糖度的变化。
4) berry
[英]['beri] [美]['bɛrɪ]
浆果
1.
Wild berry resources and popular use of Vaccinum in Fujian Province;
福建越桔属野生浆果资源与民间利用状况
2.
Determination and analysis on Vaccinium bracteatum berry demonstrated that it contains not only sugar, organic acid, but also protein, vitamins, especially biological value of protein and nicotinic acid.
对乌饭树浆果营养成份进行测定与分析,结果表明,乌饭树浆果营养成份丰富,不仅含有糖、有机酸,而且蛋白质、脂肪和维生素等含量也比一般水果都高,特别是蛋白质生物价、尼克酸的含量甚高,营养价值极高。
3.
Strawberry tomatoes are small-sized rich juice berry and enjoy warmth, sunshine and have the biological features of fertilizer tolerance and semidrought resistance.
樱桃番茄为小型多汁浆果,具喜温、喜光、耐肥、半耐旱等生物学特征。
5) To bear or produce berries.
结浆果，产生浆果
6) persimmon pulp
柿果浆
1.
A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed.
结果表明:在柿果浆加水量为30%的条件下,酒精发酵的工艺参数为酵母菌接种量0。
2.
In order to widen the variety of domestic drinks and health-care products,the new technology of fruit vinegar with persimmon pulp is introduced.
实验表明:用柿果浆加工柿子果醋这种加工技术克服了液态发酵法和固态发酵法的缺点,大大提高了柿子果醋的营养价值和保健药用功能。
补充资料：浆果酸
分子式：
CAS号：
性质：草莓酸的异构体。为无色液体。沸点67～69℃(0.133kPa)。1.4290～1.4315。以丙二酸二乙酯为原料，先后以硫酸二甲酯和烯丙基氯进行烷基化，再皂化脱羧而得。具新鲜水果的酸甜香味。用于各种水果型食用香精，起香味增效作用。也用于烟用香精。
CAS号：
性质：草莓酸的异构体。为无色液体。沸点67～69℃(0.133kPa)。1.4290～1.4315。以丙二酸二乙酯为原料，先后以硫酸二甲酯和烯丙基氯进行烷基化，再皂化脱羧而得。具新鲜水果的酸甜香味。用于各种水果型食用香精，起香味增效作用。也用于烟用香精。
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