1) Pitaya wine
火龙果果酒
2) red pitaya wine
火龙果酒
1.
Screening of yeast for red pitaya wine;
红芯火龙果酒酿酒酵母的筛选
3) longan wine
龙眼果酒
1.
Study on selection of yeast suitable for longan wine and optimizing the fermentation conditions;
龙眼果酒酿造酵母的筛选及其发酵条件优化
2.
The selection of strains and optimum technology for the brew of longan wine;
龙眼果酒酿造菌株筛选及工艺优化
4) stems of pitaya
火龙果茎
1.
The biological active substances of the stems of pitaya were introduced in this paper.
综述了火龙果茎的活性成分及各种活性成分的应用现状,同时还介绍了火龙果茎的开发应用前景。
2.
The results showed that the properties of D101 resin favorite absortpion and desorption of total flavones from stems of pitaya.
以紫外分光光度法为检测手段,采用静态吸附分离法优选分离火龙果茎中黄酮类化合物的大孔树脂;并用动态吸附分离法对分离条件进行研究。
5) pitaya
火龙果
1.
Study on the Extraction of Red-pigment from the Peel of Taiwan's XiangLong Pitaya;
台湾祥龙火龙果果皮色素的提取方法
2.
Study on fermentation technique of pitaya wine;
火龙果酒发酵工艺的研究
3.
Study on extraction and extractive stability of pigment from the skin of pitaya;
火龙果皮色素的提取及稳定性研究
6) pitaya peel
火龙果皮
1.
Red pigment of pitaya peel only could be solvated in water and not organic solvent.
试验的火龙果皮红色素只溶于水,不溶于有机溶剂;在PH=5~6能保持原本的鲜红色,其它PH值均使色素颜色发生变化,λmax也发生变化;火龙果红色素在PH=6时光热稳定性相对最好,室内日光灯光照12h,红色稍变淡,A530降低8%,80℃加热40min红色变淡,A530降低28。
补充资料：脆炸火龙果
脆炸火龙果
[原料/调料]
火龙果1个.花生油500克(实耗油50克),盐5克,面粉50克,生粉80克,泡打粉3克,清水适量。
[制作流程]
1、火龙果去壳起肉，切厚片。
2、面粉、生粉、盐、泡打粉淡水调匀，制成脆浆，静放10分钟待用。
3、烧锅下油，油温120度时，放入每片挂上脆糊的火龙果，炸至外脆里嫩捞起摆入碟内即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。