1) Vaccinum ashei
蓝莓果
1.
The Nutritive Value of Prunus divaricata and Vaccinum ashei;
樱桃李与蓝莓果的营养价值
2) Blueberry Juice
蓝莓果茶
3) blueberry jam
蓝莓果酱
1.
Five factors of stabilizer type,stabilizer additive volume,Starter culture type,blue berry jam additive volume was studied to determine the ingredient of blueberry jam stirred yoghurt by L12(31×24) orthogonal experiment,in which,stabilizer additive volume had three levels,and the other was two levels.
选择稳定剂品种、稳定剂添加量、发酵剂品种、蓝莓果酱的添加量以及香精添加量5个因素,其中稳定剂添加量为三水平,其他各因素为两水平;采用L12(31×24)正交设计对蓝莓果酱酸乳的配方进行优化。
4) blue berry
蓝莓
1.
Introduced the blue berry and blue berry vinegar drink, takes blue berry juice as main raw material,manufactures rich blue scent berry vinegar as a result of fermenting, rearranges the drink making able nutrition health care with extra care finally after scienc
介绍了蓝莓及蓝莓醋饮料的功效,以蓝莓汁为主要原料,经发酵制成香味浓郁的蓝莓醋,最后经科学调配精制成营养保健饮料。
2.
Health benefits and economic value of blue berry were introduced, and advantage conditions of development blue berry were analyzed.
介绍了蓝莓的保健作用、经济价值,阐述了我国发展蓝莓的有利条件,并对加快我国蓝莓产业化生产步伐提出了科学可行的引进国外优良品种资源,加大试验示范推广力度;开展蓝莓创新研究工作;加快建立良种选育和快繁基地;加快果实保鲜和深加工技术研究等建议。
5) blueberry
[英]['blu:bəri] [美]['blu'bɛrɪ]
蓝莓
1.
The Extraction of Anthocyanin Pigment from Wild Blueberry;
野生蓝莓果实中花色苷色素提取工艺的研究
2.
Study on the processing of the extraction of anthocyanin from the fruit of blueberry;
蓝莓果中花色苷的提取工艺研究
3.
Research about production of fermented lactic acid bacteria beverage mixed with blueberry;
发酵蓝莓乳饮料生产工艺的探讨
6) strawberry
[英]['strɔ:bəri] [美]['strɔ'bɛrɪ]
果莓;草莓
补充资料：蓝莓玛芬蛋糕
配方：
金麦100＃奶油 450克
细砂糖 500克
全蛋液 650克
低筋粉 700克
泡打粉 40克
鲜奶 100克
柳橙汁 150克
蓝莓馅 200克
工艺：
1．将金麦100＃奶油、细砂糖打发。
2．再将全蛋液、低筋粉加入拌匀。
3．然后将泡打粉加入用手拌匀。
4．鲜奶、柳橙汁加入用手拌匀即可拌入蓝莓馅。
5．模内刷油撒粉后把面糊挤入模内约650克。
6．烘烤温度：上火170℃，下火150℃；烘烤时间30分钟。
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