1) High fibre jelly
高纤果冻
2) Nata de Coco
高纤椰果
1.
Study on Nata de Coco coupling static fermentation process with submerged liquid and shallow liquid;
高纤椰果深层与浅层偶联静态发酵工艺的研究
2.
Study on Nata de coco production by Acetobacter xylinum fermentation on yeast broth filtrate;
木醋杆菌利用酵母发酵滤液产高纤椰果的研究
3.
The effects of ultrasonic waves on nata de coco fermentation process was studied and different parameters were evaluated during shallow static fermentation of nata de coco.
为了提高高纤椰果发酵产量,在浅层静态发酵过程中尝试加载超声波,研究了超声波处理条件对高纤椰果发酵的影响。
3) jelly
[英]['dʒeli] [美]['dʒɛlɪ]
果冻
1.
Research on the Processing Technology of Nutrient Tomato Jelly;
营养型番茄果冻的加工工艺研究
2.
Preparation of fermented sweet potato jelly containing activated probiotics;
含活性益生菌的发酵型红薯果冻的研制
3.
Preparation of Functional Jelly with Chinensis actinidia Fruit;
富含猕猴桃果水溶多糖营养型保健果冻的研制
4) fruit jelly
果冻
1.
The fruit jelly packaging is often difficult to open;the centrum shape of fruit pulp is easy to choke and cause suffocation;the food is inconvenient to eat;the caution information is not effective;all of these show hidden danger to the consumer.
果冻包装的封口难以被开启,椎体形态的果肉极易被噎导致窒息,且不便食咬,警示信息无实效作用等,对消费者存在安全隐患。
2.
Objective:To establish a systemic analysis method for rapidly determining content of aspartame in fruit jelly.
目的:建立快速测定果冻食品中阿斯巴甜含量的系统分析方法。
5) pulp jelly
果肉果冻
补充资料：甜橙果冻
甜橙果冻
材料：甜橙10个*布丁粉（或明胶）1包*糖1杯*水3杯*甜橙汁4杯
作法： 1、甜橙对切为两半，榨出汁液后，用汤匙挖出残渣，果皮留用。 2、锅中放入糖、布丁粉及水煮化（边煮边搅拌），熄火后，倒入甜橙汁4 杯拌匀，稍凉即可分装至半颗甜橙皮中，待冷却后放入冰箱冷藏，食用时取出切块装盘。 烹调指南： 1、可用任何口味的水果汁，加上水果丁或椰果，制成果冻，增加口感及变化。 2、容器需擦干，否则加入布丁粉后会沾黏住。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。