1) 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。
2) compound haw jelly
复合山楂果冻
1.
In order to make up a prescription and main processing technique, the experiment of making of compound haw jelly was done with haw, apple and wild jujube as experiment material.
本试验以山楂、苹果、酸枣为原料研制复合山楂果冻。
3) frozen fresh haw
速冻山楂
4) frozen haw
冻山楂
5) 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。
6) 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。
补充资料：山楂
| 山楂 Crataegus pinnatifida var.major；hawthorn fruit 蔷薇科山楂属落叶乔木。又称山里红、红果。该属植物在全世界约有千种以上，中国有17种，作为果树栽培的主要为本种。中国主要分布于华北和东北地区 。树高6米 。根系发达，分枝力强。叶片宽卵形，羽状分裂。花白色。果皮深红色 ，有明显果点 ；果肉粉红色 ，少数为紫红 、青绿色等。性喜光，对土壤、气候的适应性强，山地栽植尤为适宜。一般用嫁接法繁殖。主要害虫有食心虫类、螨类、天幕毛虫等；主要病害有血粉病、锈病等 。果实富含维生素C 、有机酸和果胶质，可鲜食或入药。加工性能良好，常用以制成山楂糕、山楂片、果冻、果酱、果汁、果酒、果茶、冰糖葫芦等。
|
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