1) 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
2) longan wine
龙眼酒
1.
The general situation of longan and the main points of making longan wine are introduced.
浅述了龙眼的概况及发酵成龙眼酒的工艺要点。
2.
Some problems in the production of longan wine were introduced dealing with treatment of raw material, application of active dry yeast, treatment of bitterness and astringency in longan wine, and change of color.
该文阐述龙眼酒生产中存在的问题,从原料的处理,活性干酵母的应用,龙眼酒苦、涩味的处理,色泽的变化等方面提出了解决的办法。
3) 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
4) Longan's false seed peel
龙眼果肉
1.
The paper introduced health function, medical value, and nutrimental ingredients of Longan's false seed peel, and research and development of its resource.
本文综述了龙眼果肉的药用价值和保健作用、营养成分以及龙眼果肉资源的研究与开发 ,并介绍了龙眼果肉加工中存在的问题和今后研究开发的方向。
5) fresh longan
龙眼鲜果
1.
The structures and performances of the decorticating and pitting machine of fresh longan was introduced.
介绍最新研制的龙眼鲜果剥壳脱核机的结构和性能特点，对其剥壳、脱核的工作过程进行了分析。
6) longan fruits
龙眼果实
1.
Technology of prolonging the shelflife of longan fruits after cold storage;
延长冷藏龙眼果实货架寿命的技术
补充资料：龙眼粥
龙眼肉30e，粳米100ei同煮作粥。龙眼又称桂圆，具有大补气血、养气安神的作用，人们常将其作为冬令进补佳品，用以补虚疗损。
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