1) waxberry flesh
杨梅果肉
1.
The extraction condition of flavonoids from waxberry flesh by ethanol at assistance of microwave was studied.
研究了在微波辅助下,以乙醇为萃取剂提取杨梅果肉中的黄酮类化合物的工艺条件。
2) Myrica rubra fruit pulp and nucleus
杨梅果肉和杨梅核
3) waxberry wine
杨梅果酒
1.
Factor analyses and effect evaluation for the clarification of waxberry wine with chitosan;
壳聚糖澄清杨梅果酒的影响因素与效果评价
2.
Study on application of saccharified technology to the brewing technology of waxberry wine.;
糖化工艺在杨梅果酒生产中的应用研究
3.
Deacidification on waxberry wine was studied.
对杨梅果酒降酸技术进行了研究。
5) red bayberry juice
杨梅果汁
1.
Study on fast-depuration process for high-clarity red bayberry juice;
高澄清度杨梅果汁快速净化生产工艺研究
6) Chinese bayberry fruit
杨梅果实
1.
Study on the Antioxidant Property and Storage Techniques of Chinese Bayberry Fruit;
杨梅果实抗氧化特性及保鲜技术研究
2.
Chinese bayberry fruits were stored inair (control) or pure oxygen atmosphere for up to12 days at 5oC to investigate the effects of high oxy-gen on decay control and its relation to the induc-tion of defensive enzyme activities.
为研究高氧对抑制果实腐烂的作用及其与抗病相关酶活性诱导的关系,将杨梅果实采后在5℃用纯氧或空气(对照)处理12d。
补充资料：杨梅酱
原料：鲜杨梅1000克，白糖1000克，明胶4克，杨梅香精2滴，水适量。
制作：
1、将无腐烂、损伤的杨梅去蒂、洗净，用捣碎机或菜刀将其搅剁烂。
2、取锅，加入捣碎的杨梅和水搅匀，置于旺火上煮约5分钟左右，放白糖并用力搅拌，待白糖充分溶解后改用文火煮8-10分钟（边煮边搅，以免糊锅）。
3、将明胶加少许水上火加热，待其完全溶化后，倒入果酱锅内，混合拌匀，再煮10分钟，然后取出少许果酱，倒入平盘内，若不流散，即可离火，滴入杨梅香精拌匀。
4、将煮好的果酱倒入容器中，稍晾至温，再在表面撒上一层白砂糖，加盖贮存，随吃随取。
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