1) juicy peach fermented wine
水蜜桃发酵酒
1.
Clarification experiments of juicy peach fermented wine by simple clarifier and multiple clarifiers respectively were carried out.
用单一澄清剂和复合澄清剂对水蜜桃发酵酒进行澄清实验。
2) molassesfermented wastewater
糖蜜的发酵废水
3) Spirulina
糖蜜发酵废水
1.
Effect of Culture Conditions on the Growth of Spirulina platensis and Treatment Efficiency of Molasses-Fermented Wastewater;
培养条件对糖蜜发酵废水中螺旋藻的生长和废水处理效果的影响
4) Honey peach
水蜜桃
1.
Effect of three-stage hypobaric storage on keeping fresh of honey peach under(25±1)℃;
(25±1)℃下三阶段减压贮藏对水蜜桃保鲜效果的影响
2.
Analysis of honey peach germplasm based on RAPD markers;
水蜜桃种质资源的RAPD分析
3.
Research and application on flesh-keeping technology of honey peach
水蜜桃保鲜技术的研究与应用
5) peach juices
水蜜桃汁
1.
Clarification of medicinal stone maifanshi-chitosan for peach juices;
壳聚糖-麦饭石对水蜜桃汁的澄清作用
6) juicy peach
水蜜桃
1.
Research progress on softening mechanism of juicy peach and preservatives
水蜜桃软化机理及其保鲜剂研究进展
2.
Measured by puncture and TPA,the changes of juicy peaches' texture parameters were observed under 8 ℃ and 0 ℃ as storage temperature.
将水蜜桃贮藏于8℃与0℃两种不同的温度下,通过果肉的穿刺试验与模拟测试TPA试验相结合,监控各质地参数的变化,试验表明:两种方法下各参数都随着贮藏时间的延长呈下降趋势;两种方法所得到的各参数之间相关性很高,从而寻求用一种质地分析方法所得的参数,间接推知另一种质地参数的变化,也为贮藏期间水蜜桃的品质变化提供质地评价参数。
3.
It is showed that the absorbancy index at 450nm and the transmittancy at 680nm can be the guide line of fermented juicy peach wine.
主要研究比较三种澄清剂:明胶,皂土和壳聚糖在水蜜桃发酵酒中的澄清效果。
补充资料：蜜桃椰酒奶稀
原料：水蜜桃一个，蛋糕一块，奶油20克，蛋黄一个，椰酒、白糖、牛奶、水蜜桃汁少许
方法：1.将奶油、蛋黄、白糖、牛奶和水蜜桃汁混合，然后搅匀。在锅中用慢火煮开，待冷却后放入冰箱约4小时。
2.将去皮的水蜜桃切成小方丁，蛋糕切成小碎丁，备用。
3.将充分冷却的水蜜桃牛奶浆盛入杯中放入桃丁和蛋糕丁，淋上椰酒，再加一层奶浆，再放入少许水蜜桃丁即可。
tips：水蜜桃可用橙、芒果、草莓等代替，味道一样不错的
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