2) kiwi juice
猕猴桃汁
1.
The relation between survivors of microorganisms and processing pressure as well as holding time during UHP treatment to Kiwi juice was investigated.
探讨了热敏性纯猕猴桃汁在超高压处理过程中,存在的菌落总数和大肠菌群数随压强大小和加压时间变化的关系。
2.
The results demonstrated that the fermented yo- gurt tastes well and have appealing color,and is nutritious under fermentation at 41℃for 4 h with addition of 10% fresh kiwi juice,7% aloe,8% sucrose and 3% mixed ferment agent.
以猕猴桃汁、芦荟汁、鲜牛乳为主要原料,通过乳酸菌发酵,制得保健饮品发酵猕猴桃-芦荟酸奶。
3.
Through on orthogonal design L9(3 4 ),the technology of kiwi juice fermented by lactobacillus was studied.
结果表明最佳配方为:发酵乳35%,鲜猕猴桃汁10%,白砂糖8%,乳酸0。
3) Kiwi fruit juice
猕猴桃汁
1.
Degradation kinetics of ascorbic acid in kiwi fruit juice;
猕猴桃汁维生素C降解动力学的研究
2.
Operation pressure,feeding speed,juice concentration,ultra filtering time and temperature are main factors that affect the permeating flux during ultra filtering kiwi fruit juice with hollow fiber PSF membrane.
研究结果表明,在用聚砜中空纤维膜超滤澄清猕猴桃汁过程中,操作压力、果汁温度、果汁浓度(料液中固形物含量)、超滤时间和料液流速对膜通量有综合性的影响;而且各因素与膜通量的简单相关之间也有一定的相互影响作用。
3.
The result demonstrates that the proportioning of raw materials of kiwi fruit milk is as follows,kiwi fruit juice,20%;whole dry milk,6%;total acid,0.
结果表明:猕猴桃果奶的原料配比采用猕猴桃汁20%、全脂奶粉6%、总酸0。
4) Actinidia planch juice
猕猴桃汁
1.
Fermenting Actinidia Planch juice with Lactobacillus;
利用乳酸菌发酵猕猴桃汁
2.
The Lactobacillus-bulgaricus and Lactobacillus-thermophilus(the ratio is 1:1) has been used to ferment the Actinidia planch juice.
以猕猴桃为主要原料,白砂糖、稳定剂为辅助原料,采用驯化的保加利亚乳杆菌和嗜热链球菌进行发酵,通过正交试验,得到产品的最佳配方:接种量4%,猕猴桃汁:脱脂乳1:12,糖10%,明胶0。
5) kiwifruit juice
猕猴桃汁
1.
A strain of E?36 was isolated from the natural fermented kiwifruit juice.
从优质自然发酵猕猴桃汁中分离筛选到一株产香酵母E 36 ,经鉴定为膜醭假丝酵母Can didapelliculosa 。
2.
The nonalcoholic beverage was prepared through the fermentation of kiwifruit juice by two strains C.
以猕猴桃汁为原料 ,添加发酵力弱、产香明显的二株酵母菌 C。
3.
The flavour components in different kiwifruit juice were identified by using Tenax GC absorbent and GC MS.
应用TenaxGC吸附法和GC-MS分析鉴定了不同猕猴桃汁的风味成分,结果表明,加菌发酵猕猴桃汁共有14种挥发性组分,加菌发酵过滤汁分离到12种组分,自然发酵汁共分离鉴定出17种组分,未发酵汁鉴定出13种组分。
6) Hericium erinaceus
猴头
1.
Study on Esterase Isoenzyme From the Hericium erinaceus;
猴头不同菌株酯酶同工酶的研究
2.
Processing technology of a healthy beverage fermented by Hericium erinaceus using brown rice
猴头糙米发酵液制作保健饮料工艺研究
3.
The proliferationinhibition for tumour cells and the activation of mouse macrophages by the crude extracts of Ganoderma lucidum, Grifola frondosa, Hericium erinaceus and Coriolus versicolor were investigated using highthroughput screening technique, and the activity was also compared with that of their small molecular part outside the dialytic bag of the crude extracts.
结果显示,灵芝、猴头、云芝和灰树花粗提物对人肠腺癌细胞株SW620有很明显的抑制作用,并有显著激活小鼠巨噬细胞的作用。
补充资料:鲍汁扣猴头菇
鲍汁扣猴头菇
原料: 原 料:
原料:发好的猴头菇250克,火腿10克,生姜10克,葱10克,西兰花50克。调料:花生油5克,盐3克,味精2克,白糖1克,蚝油5克,湿生粉适量,熟鸡油2克。
制法: (1)猴头菇,火腿切片,西兰花切小颗,生姜切片,葱切段。
(2)锅内加水,待水开时, 投入猴头菇,用中火煮去其中异味,捞起抹干水,摆入碗仙,同时加入火腿片,姜,葱,调入盐,味精,白糖,蚝油,入蒸柜扣40分钟。
(3)拿出去掉姜,葱,反扣入碟内,另烧锅加油,下入原汁烧开,用湿生粉勾芡,淋入熟鸡油,浇入猴头菇上,旁边摆上西兰花即成。
特点: 因为猴头菇味道不够,所以在扣时,蚝油要多点,味才会鲜香。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。