1) brown pigment of water chestnut peel
荸荠皮棕色素
1.
Extracting conditions of brown pigment of water chestnut peel,as well as the effect of food additive including sucrose,sodium phosphate,sodium benzoate,vitamin C and sodium sulfite on the pigment were studied.
结果表明:以65%的乙醇作为浸提液,调pH值为2,80℃,提取率为80%;蔗糖、苯甲酸钠、维生素C的存在对荸荠皮棕色素几乎没有影响,而磷酸钠、亚硫酸钠的加入使色素颜色加深。
2) Eleocharis tuberose peel
荸荠皮
1.
Objective:The use of ultrasonic-assisted process was investigated for extraction of antimicrobial substance from Eleocharis tuberose peel.
目的:对超声波法提取荸荠皮中抑菌物质的工艺进行研究,讨论各单因素对抑菌效果的影响;方法:经正交试验得到的工艺参数为:物料粒度60目、乙醇浓度65%、料液比1∶10、超声波提取时间50min、提取次数1次,此条件下对大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为13。
2.
Eleocharis Tuberose peel is the dropping of the Eleocharis Tuberose during processing, most of them have thrown away as waste, except small part of them used as feed.
荸荠皮作为荸荠的加工废弃物，除一部分用作饲料外，大部分都作为废弃物扔掉，如果能将这些废弃物加以利用，对增加荸荠附加值将具有积极的意义。
3) eleochairis toberosa peel
荸荠皮
1.
Ultrasound-assisted extraction of natural brown pigment from Eleochairis toberosa peel;
超声波辅助提取荸荠皮天然棕色素的工艺研究
2.
Aqueous extraction of eleochairis toberosa peel(AEETP) was no obvious absorption at 400～700 nm.
荸荠皮水提取液(AEETP)在400~700 nm范围内无明显吸收。
4) Eleocharis variegata
杂色荸荠
5) extract of eleocharis tuberosa peel
荸荠皮提取物
1.
The anti-microbial effect of extract of eleocharis tuberosa peel (EETP) in soy sauce was studied with the microbial changes in brewing soy sauce by turbidimetry and plate colony-counting methods.
用比浊法和平板菌落计数法测定酿造酱油中菌数的变化,研究荸荠皮提取物在酱油中的抗菌效果。
6) water chestnut peel extract
荸荠皮提取液
1.
to some extent,however,the stronger antimicrobial activity of water chestnut peel extract was observed than that of water chestnut meat extract.
以大肠杆菌、金黄色葡萄球菌、啤酒酵母、面包酵母、黑曲霉、青霉菌为供试菌种,采用滤纸片扩散法、平板稀释法,分别对荸荠皮提取液及荸荠肉提取液的抑菌作用进行研究。
补充资料：茄汁荸荠
原料：
荸荠300克 鸡蛋黄、生粉、精盐、白糖、白醋、番茄酱、麻油各适量 菜油500克(约耗100克)
制法：
1.荸荠削去皮，用清水洗净后，逐个用刀稍稍拍松，纳碗内，加入鸡蛋黄和生粉拌匀。
2.净锅上火，放菜油烧至五成热，把挂匀蛋糊的荸荠下入油锅内，炸至外皮色呈金黄时，捞出沥油。
3.锅留底油，放番茄酱，再调入白糖、白醋炒透后，将炸好的荸荠倒入锅中，颠翻均匀即淋入麻油，起锅装盘即成。
特点：
色泽红润，酥脆可口，酸甜适中。此菜中的荸荠性味甘寒，有清热、利咽、化痰、止渴、开胃、益气、明目等功效。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条