1) shaddock
柚果
1.
To meet the market needs, it has been suggested to enlarge the production of high quality shaddock.
为满足市场需求，调节和改善供需状况，发展优质柚，通过论述国内及省内柚果生产的现状、利用及开发前景，提出了云南柚果发展的意见。
2) juice of pomelo
蜜柚果汁
3) Guanxi pummelo pulp
柚果肉
1.
To determine the optimal parameters to inhibit the fresh-cut Guanxi pummelo pulp from bitterness yielding during preservation,with a 5 grade evaluation method,the effects of the maturity,cyst membrane,storage temperature,gas components and the dosage of ~(60)Co radiation on the bitterness accumulating were expounded and optimized.
为了确定柚果肉保鲜最佳方案,采用5点评分法,观察成熟度、囊衣、贮藏温度、气调包装和辐射等因素对柚果肉贮藏过程中苦味生成的影响。
4) Huyou peel
胡柚果皮
1.
Objective:the efficiency of extracting minerals and phenolic compounds of Huyou peel and the antioxidant activity by hot water were studied.
目的:研究热水提取胡柚果皮矿物质、酚类物质的效率及其提取液的抗氧化能力。
5) shaddock peel
柚果皮
1.
Extraction of pectin from shaddock peel by microwave heating;
微波加热法提取柚果皮果胶的工艺
6) shatian shaddock cake
沙田柚果糕
1.
Study on production process of shatian shaddock cake;
沙田柚果糕生产工艺研究
参考词条
补充资料：葡萄柚果冻
上层材料：蒟蒻果冻粉25克、细砂糖90克、葡萄柚汁500克
下层材料：葡萄柚1颗、蒟蒻果冻粉15克、细砂糖50克、冷开水300克
模型：豆腐盒约2个
制作：
1．将上层材料中的蒟蒻果冻粉与细砂糖先干拌混合，倒入葡萄柚汁中拌匀，以小火加热至80℃，煮至砂糖与果冻粉完全溶解即可
2．趁热倒入模型中1/3满，放置常温冷却备用
3．葡萄柚剥去外皮与薄膜，果肉人切成小丁备用．
4．将下层材料的蒟蒻果冻粉与细砂糖先干拌混合，倒入冷开水中拌匀，以小火加热，煮至砂糖与果冻粉完全溶解，再加入葡萄柚丁即可
5．趁热倒入做法2的模型中，待完全冷却后扣出，就完成这道两层的美丽果冻
说明：补充资料仅用于学习参考，请勿用于其它任何用途。