1) mulberry powder
桑葚果粉
2) mulberry
[英]['mʌlbəri] [美]['mʌl'bɛrɪ]
桑葚
1.
Research on vacuum drying technology of mulberry;
桑葚真空干制技术的研究
2.
Processing Technology of the Black Mulberry Juice;
桑葚果汁饮料的加工工艺
3.
Measurement of Total Anthocyanins in Mulberry by UV-Visible Spectroscopy;
分光光度法测定桑葚总花色苷含量的研究
3) mulberry juice
桑葚汁
1.
Determination of total flavonoids of mulberry juice,cornus officinalis juice and sea backthersse juice
桑葚汁、茱萸汁和沙棘汁中的总黄酮含量测定分析
2.
The clarifying effect of mulberry juice with PVPP was studied .
经PVPP处理后桑葚汁的总糖、总酸、pH及口味等指标没有明显的变化。
4) mulberry wine
桑葚酒
1.
Clarification in mulberry wine-brewing is one of the most important technologies,clarified effects which were treated by egg white-OVO,pectinaseEX-V,bentoniteBGR,PVPP(Polyvinylpolypyrrolidone) and their associations,were studied in this paper.
澄清是桑葚酒生产中的重要工艺之一,利用蛋清OVO、果胶酶EX-V、皂土BGR、PVPP(聚乙烯聚吡咯烷酮)四种澄清剂及其组合对桑葚原酒进行了澄清实验,并对处理后桑葚酒的透光率、pH、残糖量等指标进行了测定,比较了澄清效果。
2.
In the production of mulberry wine,1%～3%Y-ADY was added for the fermentation,20～25mg /kg K 2 S 2 O 5 added for oxidation resistance,0.
桑葚酒酿制工艺中添加1%～3%的Y-ADY发酵,20～25mg/kg的K2S2O5抗氧化,0。
3.
In this paper , influence to aroma components of mulberry wine fermented by different yeasts(KD、RC212、K1) through brewing yeasts selection, change of aroma components after primary fermentation and secondary fermentation of KD yeast, and effect of different clarifying agents on mulberry wine were studied with Shaan’xi red fruit No.
本试验以陕西“红果2号”桑葚为原料,通过筛选酿酒酵母,研究不同酵母(KD、RC212和K1)对桑葚酒香气成分的影响及KD酵母发酵桑葚酒在主发酵和后发酵结束后香气成分的变化;同时也研究了不同澄清剂对桑葚酒的澄清效果,以期为我国桑葚酒的工业化生产提供理论依据和技术支持。
5) mulberry vinegar
桑葚醋
1.
Effect of mulberry vinegar on reducing obesity of animals;
桑葚醋减肥作用的动物实验研究
6) Morula
[英]['mɔ:rulə] [美]['mɔrələ]
桑葚胚
1.
The development rate of mouse morulas after 24 hours culturing of thawed embryos was reached by 87.
将小鼠胚胎分别用常规冷冻法和OPS法冷冻,结果用常规冷冻法和OPS法冷冻 小鼠桑葚胚,解冻后培养24 h胚胎的发育率分别为87。
补充资料：桑葚果冻
1、清洗、浸泡。选择新鲜、成熟的桑葚，将蒂柄、萼叶摘除，在清水中洗去泥沙杂质，沥干水分，倒入浓度为3 %的食盐水中，浸泡15分钟左右，取出沥干，再放入流动清水中漂洗，洗去盐分并去除杂质。
2、预煮。将桑葚放入夹层锅中迅速加热至80℃，添加占果重0.2%的柠檬酸，保持10-15分钟的恒温，使果肉软化。
3、榨汁。软化后的桑葚迅速用榨汁机进行榨汁，无榨汁机的可用木榨或布袋代替，榨后用纱布过滤。
4、浓缩。将过滤后的果汁放入夹层锅中，迅速加热升温，将浓度为75%-80%的糖液过滤后分次加入，加砂糖量一般为果汁重量的65 %左右，每锅浓缩时间不超过20分钟，浓缩至可溶性固形物浓度占67%-68%，温度达105-106℃时出锅。待浓缩快结束时，测定果汁含酸量及果胶含量。将果汁含酸量调整至0.4%-0.6%(ph值3.1)，含果胶量在0.1%以上。
5、装罐、密封。将果汁趁热装入经过消毒的玻璃罐( 果汁温度不得低于80℃)，然后用封罐机将罐口密封。
6、杀菌、冷却。将封好的玻璃罐放入杀菌锅中进行杀菌，然后用热水分段冷却至40℃左右即成。
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