1) strawberry jam
草莓酱
1.
Study on the stability improvement of the stir strawberry jam and cucumber juice compound yoghurt;
提高搅拌型草莓酱、黄瓜汁复合酸奶稳定性研究
2.
The strawberry was used as the material and low-sugar granular strawberry jam was developed by vacuum sugar infiltration and composite thickener blending, and the industrialization of strawberry jam were explored.
以草莓为原料,采用二次真空渗糖与复合增稠剂调配相结合的方法,进行了低糖草莓酱的研制,并探讨了草莓酱工业化生产的问题。
2) canned strawberry jam
草莓酱罐头
3) canned strawberry syrup jelly
糖酱草莓罐头
4) strawberry
[英]['strɔ:bəri] [美]['strɔ'bɛrɪ]
果莓;草莓
5) bramble jam
乌莓酱
6) blueberry jam
蓝莓果酱
1.
Five factors of stabilizer type,stabilizer additive volume,Starter culture type,blue berry jam additive volume was studied to determine the ingredient of blueberry jam stirred yoghurt by L12(31×24) orthogonal experiment,in which,stabilizer additive volume had three levels,and the other was two levels.
选择稳定剂品种、稳定剂添加量、发酵剂品种、蓝莓果酱的添加量以及香精添加量5个因素,其中稳定剂添加量为三水平,其他各因素为两水平;采用L12(31×24)正交设计对蓝莓果酱酸乳的配方进行优化。
补充资料：草莓酱排骨
用料：
1、猪排骨半斤。
2、草莓酱两大匙。
3、蕃茄酱两大匙。
4、白糖一咖啡匙。
5、盐、鸡精适量。
做法：
1、排骨斩段，飞水去血沫后捞出。
2、将排骨装盘子里，放沸水蒸锅中大火蒸约半小时后，取出待用。
3、锅中放油烧至四成热，放入草莓酱、蕃茄酱、白糖、盐用小火慢炒约一分钟，下排骨、鸡精，翻炒均匀后起锅装盘即成。
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