莲藕片,lotus root slices,在线英语词典,英文翻译,专业英语

1) lotus root slices

莲藕片

In this paper the processing technology of the boiled lotus root slices wa s investigated,especially the nonenzy-matic browning.

对水煮莲藕片的加工工艺进行了研究,特别针对非酶褐变关键步骤,应用不同浓度草酸、EDTA、抗坏血酸、曲酸和柠檬酸纳进行了试验。

2) lotus root

莲藕

Processing of lotus root yoghurt;

莲藕风味酸乳饮料的研制

Study on the processing of bleaching and preventing of discoloration for boiled lotus root. .;

水煮莲藕漂白护色工艺研究

The development of the compound drink mixed with lotus root and water chestnut;

莲藕马蹄复合饮料的研制

3) lotus

莲藕

The characteristics of polyphenol oxidase and control of browning in pear and lotus。;

梨(Pyrus pyrifolia Nakai)和莲藕(Nelumbo nucifera Gearte)组织中多酚氧化酶特性及褐变控制

Genetic Diversity in Lotus (Nelumbo) Accessions Revealed by AFLP Technique;

应用AFLP技术检测莲藕遗传多样性的初步研究

Preliminary Analysis of DNA Polymorphism in Lotus (Nelumbd) Accessions;

莲藕品种DNA多态性的初步研究

4) Nelumbo nucifera Gaertn

莲藕

Studies on Starch RVA Profile and Starch Granule Shape in Rhizome of Nelumbo nucifera Gaertn;

莲藕淀粉RVA谱特征和淀粉粒形态的研究

Progress in the Research on Post - harvest Physiology and Storage Techniques of Nelumbo nucifera gaertn;

莲藕采后生理及保鲜技术研究进展

Advances in Studies on Chemical Components and Biological Activities of Nelumbo nucifera Gaertn;

莲藕的化学成分与生物活性研究进展

5) Lotus rhizome

莲藕

Highyield cultivation techniques for double season lotus rhizome interplanting with arrowhead;

双季莲藕套种慈菇高产栽培技术

This research was choose Xiaogan lotus rhizome and the kinds of dasheen of the primary producing area by the way of experimental base.

本研究选择湖北孝感莲藕、芋类主要产区为试验基地,采用养虫笼饲养和田间系统调查的方法,对芋蝗的生物学特性进行了观察,并对综合治理技术进行了初步探讨。

6) fresh-cut lotus root

鲜切莲藕

Enzyme browning is one of the most reactions impacting quality of fresh-cut lotus root.

酶促褐变是影响鲜切莲藕加工贮藏的主要问题,多酚氧化酶(PPO)是引起酶促褐变的重要酶类。

The change of polyphenoxidase(PPO),browning degree and sensory quality of fresh-cut lotus root treated with chlorine dioxide(ClO2) were investigated.

以莲藕为试材,研究了二氧化氯(ClO2)对鲜切莲藕在低温贮藏期间多酚氧化酶(PPO)、褐变及感官品质影响的动态变化。

参考词条

莲藕清洗切分莲藕莲藕醋盐渍莲藕莲藕粉糊莲藕夹肉莲藕多糖双季莲藕切割莲藕莲藕组织莲藕产业切片莲藕种植莲藕盐酸利多卡因弹管间隙

补充资料：酸香莲藕片

酸香莲藕片

原料/调料

莲藕 1/2斤柳橙 1个柠檬 1个糖 2大匙

制作流程

(1)莲藕洗净去皮，切成厚约0.2～0.3㎜的薄片，用热水汆烫15分钟，至莲藕片熟透，即可取出待凉备用。

(2)柳橙、柠檬洗净，分别切半后，再切成厚约0.2㎜的薄片备用。

(3)将所有材料与糖一起拌均匀入味后，即可盛盘上桌食用。

功效

此道菜可当作前菜或点心食用，既开胃又清凉消暑。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

首页 \| 翻译 \| 影视 \| 论坛 \| 索引莲藕切片莲藕淀粉莲藕汁莲藕粥莲藕多酚莲藕去节

1) lotus root slices 莲藕片 1. In this paper the processing technology of the boiled lotus root slices wa s investigated,especially the nonenzy-matic browning. 对水煮莲藕片的加工工艺进行了研究,特别针对非酶褐变关键步骤,应用不同浓度草酸、EDTA、抗坏血酸、曲酸和柠檬酸纳进行了试验。 2) lotus root 莲藕 1. Processing of lotus root yoghurt; 莲藕风味酸乳饮料的研制 2. Study on the processing of bleaching and preventing of discoloration for boiled lotus root. .; 水煮莲藕漂白护色工艺研究 3. The development of the compound drink mixed with lotus root and water chestnut; 莲藕马蹄复合饮料的研制 3) lotus 莲藕 1. The characteristics of polyphenol oxidase and control of browning in pear and lotus。; 梨(Pyrus pyrifolia Nakai)和莲藕(Nelumbo nucifera Gearte)组织中多酚氧化酶特性及褐变控制 2. Genetic Diversity in Lotus (Nelumbo) Accessions Revealed by AFLP Technique; 应用AFLP技术检测莲藕遗传多样性的初步研究 3. Preliminary Analysis of DNA Polymorphism in Lotus (Nelumbd) Accessions; 莲藕品种DNA多态性的初步研究 4) Nelumbo nucifera Gaertn 莲藕 1. Studies on Starch RVA Profile and Starch Granule Shape in Rhizome of Nelumbo nucifera Gaertn; 莲藕淀粉RVA谱特征和淀粉粒形态的研究 2. Progress in the Research on Post - harvest Physiology and Storage Techniques of Nelumbo nucifera gaertn; 莲藕采后生理及保鲜技术研究进展 3. Advances in Studies on Chemical Components and Biological Activities of Nelumbo nucifera Gaertn; 莲藕的化学成分与生物活性研究进展 5) Lotus rhizome 莲藕 1. Highyield cultivation techniques for double season lotus rhizome interplanting with arrowhead; 双季莲藕套种慈菇高产栽培技术 2. This research was choose Xiaogan lotus rhizome and the kinds of dasheen of the primary producing area by the way of experimental base. 本研究选择湖北孝感莲藕、芋类主要产区为试验基地,采用养虫笼饲养和田间系统调查的方法,对芋蝗的生物学特性进行了观察,并对综合治理技术进行了初步探讨。 6) fresh-cut lotus root 鲜切莲藕 1. Enzyme browning is one of the most reactions impacting quality of fresh-cut lotus root. 酶促褐变是影响鲜切莲藕加工贮藏的主要问题,多酚氧化酶(PPO)是引起酶促褐变的重要酶类。 2. The change of polyphenoxidase(PPO),browning degree and sensory quality of fresh-cut lotus root treated with chlorine dioxide(ClO2) were investigated. 以莲藕为试材,研究了二氧化氯(ClO2)对鲜切莲藕在低温贮藏期间多酚氧化酶(PPO)、褐变及感官品质影响的动态变化。参考词条莲藕清洗切分莲藕莲藕醋盐渍莲藕莲藕粉糊莲藕夹肉莲藕多糖双季莲藕切割莲藕莲藕组织莲藕产业切片莲藕种植莲藕盐酸利多卡因弹管间隙补充资料：酸香莲藕片酸香莲藕片原料/调料莲藕 1/2斤柳橙 1个柠檬 1个糖 2大匙制作流程 (1)莲藕洗净去皮，切成厚约0.2～0.3㎜的薄片，用热水汆烫15分钟，至莲藕片熟透，即可取出待凉备用。 (2)柳橙、柠檬洗净，分别切半后，再切成厚约0.2㎜的薄片备用。 (3)将所有材料与糖一起拌均匀入味后，即可盛盘上桌食用。功效此道菜可当作前菜或点心食用，既开胃又清凉消暑。说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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