1) loquat
[英]['ləukwɔt] [美]['lokwɑt]
枇杷幼果
1.
Relationship between ice nucleation bacteria in loquat and frost;
枇杷幼果中定殖的冰核细菌与冻害关系
2.
The Effect of INA Bacteria on Loquat Frost;
冰核细菌对枇杷幼果受冻致萎的影响
2) loquat fruit
枇杷幼果
1.
The difference of the content of ABA and ABA/GA3 of the loquat fruit treated or not with INA bacteria was very significant.
本研究以“早钟6号”枇杷嫁接小苗为试材,采用人工降温的方法,研究接种INA细菌续之低温胁迫对枇杷幼果抗寒生理及幼果超微结构、叶片光合和叶绿素荧光参数的影响。
2.
Zaozhong 6) was treated with INA bacteria at different temperatures for various time durations to observe the content change of IAA, GA3, ABA and ZT in the young loquat fruit.
结果表明:在低温胁迫下,感染INA细菌后枇杷幼果中IAA含量一直处于较低水平;GA3和ZT含量无明显规律性;ABA含量与ABA/GA3比值试验组的峰值均高于对照,但出现峰值之后,两者均迅速下降,且试验组的下降趋势明显快于对照。
3) loquat nut
枇杷果核
1.
The brown pigment of loquat nut is natural and safe pigment.
枇杷果核棕色素是一种天然色素。
4) Loquat fruit wine
枇杷果酒
1.
The color-protecting techniques in Loquat fruit wine processing were studied.
对枇杷果酒加工过程中的护色工艺进行了研究。
2.
Three kinds of clarifiers including bentonite, glutin & tannin, and chitosan were used to clarify loquat fruit wine.
以皂土、明胶+单宁、壳聚糖3种澄清剂对枇杷果酒进行澄清处理,并分析了澄清剂对枇杷果酒的品质、稳定性和色泽的影响。
5) loquat vinegar
枇杷果醋
1.
Development of loquat vinegar and its beverage;
枇杷果醋及其饮料的研制
2.
The new brewed loquat vinegar was accelerated maturity by ultrasound,and its effect factors were studied with single factor and orthogonal experiment,the quality of treated vinegar was compared with the vinegar which for three months natural fermentation.
以新酿制的枇杷果醋为原料,采用超声波催陈,对其影响因子进行单因素和正交试验,并与自然陈酿3个月枇杷醋的品质进行比较。
6) loquat juice
枇杷果汁
1.
The process conditions of loquat juice clarification treated with the immobilized pectinase were inves- tigated.
以戊二醛为交联剂,壳聚糖为载体固定化果胶酶,对其在枇杷果汁澄清中的应用进行研究。
补充资料：枇杷果核清补凉瘦肉汤
材料
枇杷果核………………10颗
清补凉……………………1包（包括：沙参，玉竹，莲子，百合，芡实，淮山，洋薏米）
炙干草……………………1片
瘦肉……………………600克
清水……………………12碗
盐……………………适量
做法
1 将枇杷果核清洗干净，风干，拍裂。
2 瘦肉洗净，汆烫，备用。
3 将其他材料洗净，将清水煮沸，把所有材料放入煲内，先用大火煮20分钟，再用小火熬煮2小时，下盐调味，即可饮用。
功效
众知枇杷果润肺、益五脏六腑，但得知枇杷果核的功效高于果肉百倍的就不多了。
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