1) Rosa roxburghii Tratt wine
刺梨果酒
1.
Phytic acid (PA) was applied in Rosa roxburghii Tratt wine for studing the effects on yeast growth and propagation and fermentation of the wine.
本文利用植酸作为发酵促进剂,应用于刺梨果酒发酵中,研究其对酵母菌的生长繁殖及刺梨酒发酵作用的影响,结果如下:(1)添加植酸能缩短发酵周期、降低刺梨果酒的残糖量,提高发酵的酒精度;(2)添加植酸能促进酵母菌的增殖,促进酵母细胞出芽,使其提前进入对数生长期;(3)植酸使酵母的耐酒精能力提高;(4)试验条件下植酸最佳添加量0。
2) Rosa roxburghii Tratt dry wine
刺梨干酒
1.
Flavoring compositions of Rosa roxburghii Tratt dry wine were extracted by solvent and then analyzed by GC/MS and their relative content were determined according to the area normalization.
利用溶剂萃取提取刺梨干酒香气成分,经GC/MS分析,应用色谱峰面积归一法测定各成分的相对含量共检出36个峰,鉴定出31种香气化合物,占总含量的97。
3) Cili wine
刺梨原酒
1.
Cili wine was clarified by chitosan,celatom,and chitosan and celatom respectively and the clarification effects were compared.
采用壳聚糖、皂土、壳聚糖与皂土对刺梨原酒进行澄清对比试验,结果表明,以壳聚糖0。
4) thorn pear wine
刺梨酒
1.
Fresh thorn pear was used as raw materials to produce thorn pear wine through washing,grinding,fermentation,blending,storage,separation,freezing and filtration.
以刺梨鲜果为原料,经清洗、破碎、发酵、调整、贮存、分离、冷冻、过滤制成刺梨酒。
5) Rosa roxburghii Tratt fruit
刺梨果
1.
Objective To analyze polybasic acids and higher fatty acids of Rosa roxburghii Tratt fruit.
目的分析刺梨果中多元酸和高级脂肪酸的组成。
6) rosa roxburghii's fruice
刺梨果汁
1.
It can ferment the rosa roxburghii′s fruice.
介绍从刺梨果表面分离野生酵母，发酵刺梨果汁调配成带发酵香味的果汁饮料的工艺。
补充资料：刺梨粥
刺梨粥
原料：刺梨10个，粳米100克，冰糖适量。
做法：
1、将刺梨捣碎烂，然后去渣(或煮汁去渣)留汁。
2、把洗净的米和冰糖放进刺梨汁中同煮成粥即可。
作用：具有清热解毒、消食和胃的功效。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。