1) citrus peel
柑桔皮渣
1.
In this paper, four kinds of citrus peels—Citrus grandis Osbeck, Citrus unshiu Marc, Citrus reticulate Blanco, Citrus sinensis which are common in Sichuan—were taken as raw material, and we studied the extraction process and physical and chemical property of dietary fiber(DF) from citrus peel by Lactobacillus and Trichoderma viride.
本文以琯溪蜜柚(Citrus grandis Osbeck)、温州蜜柑(Citrus unshiu Marc)、彭祖寿柑(Citrus reticulate Blanco)和罗伯逊脐橙(Citrus sinensis)四种四川常见柑桔为原料,探讨了微生物发酵法(乳酸菌发酵法和绿色木霉发酵法)制取柑桔皮渣膳食纤维(Dietary Fiber)的加工工艺及其理化特性,并对绿色木霉发酵的DF产品的最佳漂白工艺进行了研究,为柑桔皮渣的综合利用提供了理论依据和指导作用,为柑桔皮渣DF的工业化生产打下试验基础。
2) orange peel residuas
柑桔皮残渣
1.
The crude protein content and soluble protein content of production were detected in fermentation of orange peel residuas by mixed bacteria fermentation(Aspergillus niger,Aspergillus oryzae,Endomycopsis fibuligera).
为探讨柑桔皮渣综合利用的潜力,以提取黄酮类化合物后的柑桔皮残渣为发酵原料,以粗蛋白质和可溶性蛋白质含量作考察指标,采用黑曲霉(A)、米曲霉(B)、扣囊腹膜孢酵母(C)3种菌种混合发酵,考察了发酵时间、接菌量、含水率等因素对发酵蛋白质饲料的影响,通过正交试验优化工艺条件。
3) citrus pulp
柑桔渣
1.
The fermented citrus pulp by microbe was used as the pig feed.
柑桔渣经微生物发酵后烘干，以１０％～１５％比例取代麦麸添加到猪日粮中 饲喂育肥猪。
2.
This paper deals with the studies on the synthetic application of citrus pulp residue resources of the food beverage industry.
文章对食品饮料工业下脚料资源──柑桔渣的综合开发利用进行了研究。
5) orange peel
柑桔皮
1.
Extraction and characterization of pigment from orange peel;
柑桔皮色素的提取及性能表征
2.
Study on manufacture of pectin and hesperidin from orange peel;
从柑桔皮中联产果胶和橙皮苷的新工艺
3.
Study on the Process of Flavonoids from the Orange Peel Grown in Guangxi;
广西产柑桔皮总黄酮的提取工艺条件研究
6) Citrus peel
柑桔皮
1.
Research progress in comprehensive utilization of citrus peel and residue;
柑桔皮渣综合利用技术研究进展
2.
Study on quantitative determination of total flavonoids in citrus peel by colorimetry;
比色法测定柑桔皮中总黄酮含量的研究
3.
Technology optimization for extracting total flavonoids from citrus peel by enzyme-assisted technique;
酶法辅助提取柑桔皮总黄酮的工艺优化研究
补充资料：干渣渣
1.缺乏水分而呈渣屑的样子。
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