1) kiwi preserves
猕猴桃果片
2) Chinensis actinidia fruit
猕猴桃果
1.
Processing technology of functional Chinensis actinidia fruit jelly was studied by orthogonal experiment.
以猕猴桃汁、赤砂糖为主要原料,运用正交试验设计对猕猴桃果冻的加工工艺进行研究。
3) kiwifruit piece
猕猴桃片
1.
Research on vacuum freeze-drying processing technology of kiwifruit piece;
猕猴桃片真空冷冻干燥工艺研究
4) kiwi wine
猕猴桃果酒
1.
In order to breed and select preferable yeast for kiwi wine production,the comprehensive comparison on isolation,purification and detection of yeast was used to separate and purify natural yeasts from seven varieties of kiwis,including Haiwode,Jinxiang,Hongyang,Ximi-3,Ximi-7,CY-1 and CY-2.
8°(v/v),香气浓郁,典型性强,是猕猴桃果酒酿造的优良天然酵母菌。
2.
The methods described in this article are relative to the deacidification technology of kiwi wine by chemical and blending pear juice methods.
对猕猴桃果酒的化学降酸和梨汁勾兑降酸技术进行了研究。
5) kiwi juice
猕猴桃果汁
1.
KiWi was chosen as the raw material to prepare KiWi juice,and some stabilizer was added into it,followed by homog enization etc.
以猕猴桃为原料,辅以一定的稳定剂,配制的猕猴桃果汁饮料经均质等工艺处理,使得猕猴桃果汁不仅营养丰富,并且风味独特,稳定性好。
2.
According to The Technical Specification of Health Food Examination and Evaluation,the animal test and Food experiment through hunan body on Pb-discharging function as well as the animal test on smoothing intestine and relieving constipation promoted by kiwi juice was researched.
依照《保健食品检验与评价技术规范》,对猕猴桃果汁分别进行了促进排铅功能的动物试验、人体试食试验和润肠通便功能的动物试验研究。
6) kiwi preserved fruit
猕猴桃果脯
1.
Study on the application of Yeetame in kiwi preserved fruit;
怡甜在猕猴桃果脯中的应用研究
补充资料：加糖猕猴桃片
工艺流程 选料→去皮→清洗→切片→浸糖→糖煮→清洗→烘干→包装→成品
制作方法
1.选料：选择八至九成熟的果实进行加工。
2.去皮：刮皮或将挑选出的合格品入入10～15%的碱液中煮沸去皮。
3.清洗：用清水冲去果实上残留的碱液及皮河，再用沸水烫漂一次，约5～10分钟，煮适为止。
4.切片：将剥皮的猕猴桃切成10毫米厚片。
5.浸糖、糖煮：将桃片放入每升水中溶有200克蔗糖和200克葡萄糖液中，蒸煮1～2分钟，此时糖液浓度约为30%。冷置24小时，使猕猴桃片和糖液中的糖分布均匀。然后，倒出糖水，再加入等量的蔗糖和葡萄糖，使其糖液浓度达40%，再次加热到沸点，再冷置24小时。而后再加入糖，直至达到糖液浓度为72%为止。
6.清洗：将桃片放入热水中迅速清洗。
7.烘干：将热水清洗过的桃片入烘房烘干。烘烤温度为40℃左右，待桃片不再硬即可。
8.包装入库。
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