1) loquat vinegar
枇杷果醋
1.
Development of loquat vinegar and its beverage;
枇杷果醋及其饮料的研制
2.
The new brewed loquat vinegar was accelerated maturity by ultrasound,and its effect factors were studied with single factor and orthogonal experiment,the quality of treated vinegar was compared with the vinegar which for three months natural fermentation.
以新酿制的枇杷果醋为原料,采用超声波催陈,对其影响因子进行单因素和正交试验,并与自然陈酿3个月枇杷醋的品质进行比较。
2) Loquat fruit vinegar
枇杷果醋
1.
Accelerating maturity of Loquat fruit vinegar by ozone and optimization of technology
枇杷果醋的臭氧催陈效果与工艺优化
2.
Ozone was used to treat loquat vinegar, and the soluble characteristic and stability of ozone in loquat fruit vinegar were analyzed.
研究臭氧在枇杷果醋中的溶解特性和稳定性,以及臭氧对枇杷果醋的除菌效果和贮藏品质的影响。
3) loquat nut
枇杷果核
1.
The brown pigment of loquat nut is natural and safe pigment.
枇杷果核棕色素是一种天然色素。
4) Loquat fruit wine
枇杷果酒
1.
The color-protecting techniques in Loquat fruit wine processing were studied.
对枇杷果酒加工过程中的护色工艺进行了研究。
2.
Three kinds of clarifiers including bentonite, glutin & tannin, and chitosan were used to clarify loquat fruit wine.
以皂土、明胶+单宁、壳聚糖3种澄清剂对枇杷果酒进行澄清处理,并分析了澄清剂对枇杷果酒的品质、稳定性和色泽的影响。
5) loquat juice
枇杷果汁
1.
The process conditions of loquat juice clarification treated with the immobilized pectinase were inves- tigated.
以戊二醛为交联剂,壳聚糖为载体固定化果胶酶,对其在枇杷果汁澄清中的应用进行研究。
6) loquat
[英]['ləukwɔt] [美]['lokwɑt]
枇杷幼果
1.
Relationship between ice nucleation bacteria in loquat and frost;
枇杷幼果中定殖的冰核细菌与冻害关系
2.
The Effect of INA Bacteria on Loquat Frost;
冰核细菌对枇杷幼果受冻致萎的影响
补充资料：枇杷果核清补凉瘦肉汤
材料
枇杷果核………………10颗
清补凉……………………1包（包括：沙参，玉竹，莲子，百合，芡实，淮山，洋薏米）
炙干草……………………1片
瘦肉……………………600克
清水……………………12碗
盐……………………适量
做法
1 将枇杷果核清洗干净，风干，拍裂。
2 瘦肉洗净，汆烫，备用。
3 将其他材料洗净，将清水煮沸，把所有材料放入煲内，先用大火煮20分钟，再用小火熬煮2小时，下盐调味，即可饮用。
功效
众知枇杷果润肺、益五脏六腑，但得知枇杷果核的功效高于果肉百倍的就不多了。
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