1) 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。
2) persimmon fermenting vinegar
柿子果醋原浆
3) persimmon fruit
柿果
1.
Relationships between heat shock alleviating chilling injury and active oxygen metabolism in persimmon fruit;
热激减轻柿果冷害与活性氧代谢的关系
2.
Effect of storage temperature on physiology and ultrastructure of persimmon fruit;
贮藏温度对柿果生理和超微结构的影响
3.
Cloning of ACC sythase from Mopan and Fuyu persimmon fruits;
磨盘和富有柿果实ACS基因片段的克隆
4) persimmon
[英][pə'sɪmən] [美][pɚ'sɪmən]
柿果
1.
Trial production of persimmon dietary fiber drink;
柿果膳食纤维饮料的研制
2.
Construction of Expression Vector of ACC Synthase Gene from Persimmon for RNA Interfering;
富有柿果ACC合成酶基因RNA干扰植物表达载体的构建
3.
Cloning of a Full 3′ End cDNA Sequence of ACC Synthase from Fuyu Persimmon;
富有柿果实ACC合成酶3′末端的cDNA克隆
5) persimmon vinegar
柿果醋
1.
Optimization of acetic acid fermentation parameters for production of persimmon vinegar;
柿果醋醋酸发酵工艺参数优化研究
2.
Effects of technological conditions on contents of main organic acids of persimmon vinegar
工艺条件对柿果醋中主要有机酸含量的影响
3.
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.
对柿子原浆果醋的加工技术进行了研究,并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。
6) persimmon wine
柿子果酒
1.
Study on the fermentation techniques and quality control of persimmon wine;
柿子果酒的生产工艺与质量控制
2.
The non-biological and biological stability of the persimmon wine(alcohol degree as 11.
3%Vol的柿子果酒的非生物和生物稳定性。
3.
Based on the brewing characteristics of wine, the present work focused on the improvement of aroma of persimmon wine.
本研究以果酒的酿造特点为依据,以改善现有柿子果酒香气为主要目标,从自然界基质中分离筛选得到2株酵母菌,并在此基础上改进了发酵工艺,使产品风味得以改善。
补充资料：柏树果
【通用名称】
柏树果
【其他名称】
柏树果 (《四川中药志》)
【异名】
柏树子(《分类草药性》)，香柏树子(《四川中药志》)。
【来源】
为柏科植物柏木的果实。植物形态详"柏树叶"条。
【采集】
8～10月，果实长大而未裂开时采收。
【性味】
苦涩，平。 ①《分类草药性》:"苦涩。" ②《重庆草药》:"味甘辛微苦，性平，无毒。"
【功用主治】
祛风，安神，凉血，止血。治感冒头痛发热，胃痛，烦躁，吐血。 ①《分类草药性》:"安神除烦。" ②《四川中药志》:"治风寒感冒、胃痛及虚弱吐血。" ③《重庆草药》:"解风邪，安神，止血。治血热烦躁，小儿寒热高烧，吐血。"
【用法与用量】
内服:煎汤，3～5钱；或研末。
【选方】
①治风湿感冒头痛；胃疼:柏树果二至三枚。打碎和酒吞服。(《四川中药志》) ②治吐血:柏树果研末和甜酒服。(《四川中药志》)
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