1) Hami melon pulp juice
哈密瓜饮料
2) Hami-melon
哈密瓜
1.
Review on explosion puffing drying by modified temperature and pressure for Hami-melon;
哈密瓜变温压差膨化干燥技术研究进展
2.
Explosion Puffing Drying of Hami-melon at Modified Temperature and Pressure;
哈密瓜变温压差膨化干燥工艺研究
3.
Occurrence and control of bacterial wilt of Hami-melon in Hainan;
海南哈密瓜细菌性枯萎病的发生及防治
3) Hami melon
哈密瓜
1.
Optimization of explosion puffing drying technology for Hami melon at variable temperature and pressure difference;
哈密瓜变温压差膨化干燥工艺优化研究
2.
Study on the preservatives of hami melon fruit at ambient temperature BIAN;
哈密瓜常温贮运保鲜剂的研制
3.
The vacuum deep fried technology of Hami melon crisps;
哈密瓜脆片真空油炸工艺技术
4) Cantaloupe
[英]['kæntələup] [美]['kæntḷ,op]
哈密瓜
1.
Effects of Seeds Carried by Recoverable Satellite on Germination and Biological Characteristics of SP_1 Cantaloupe;
卫星搭载处理对哈密瓜SP_1发芽和生物学特性的影响
2.
Fresh Preservation of Soaking Calcium Chlorine on Fresh-cut Cantaloupe;
浸钙处理对切分哈密瓜的保鲜效应
3.
Space Mutation Breeding Technique and Selection of Cantaloupe Hermaphrodite Line from Space Treatment
空间诱变育种选育哈密瓜完全花株系的研究
5) Hami melon juice
哈密瓜汁
1.
The paper systematically studied the residual activities of POD, PPO and LOX enzymes in Hami melon juice pressurized at 500MPa for 3～20min, and its bacteria total count, target spore bacteria and E.
本文对不同超高压处理后的哈密瓜汁中的POD、PPO和LOX的活性进行了测定,同时对哈密瓜汁中微生物及其对象芽孢菌和安全性评价菌E。
2.
The process includes: mixturing, sterilizing, fermenting, adding fresh Hami melon juice and storing at low temperature.
以奶粉、鸡蛋、蜂蜜等为原料，经混合、杀菌、发酵、添加哈密瓜汁，低温保存制成哈密瓜果奶。
3.
It was shown that the pH value,brix and turbidity of hami melon juice has no significant changes before and after treatment,however,the Vc content has declined,especially obviously at 55 ℃.
选择新鲜哈密瓜为试验材料,采用100～500MPa超高压协同25～55℃,分别对哈密瓜汁处理5～20min,同时以常压下不同温度处理作对照,对各处理前后的哈密瓜汁的基本理化指标(pH值、可溶性固形物、浊度)、还原型Vc、色差值(L、a、b)及瓜汁中的菌落总数进行检测。
6) melon wine
哈密瓜酒
1.
Good yeast strains fitting for melon wine were selected by sensory test of fermented melon juice , They were fermented by 31 strains yeasts.
通过对 31株酵母菌发酵后的哈密瓜酒的感官评价 ,从中筛选出适合酿制哈密瓜酒的优良酵母 ,同时对发酵工艺和不同澄清剂对哈密瓜酒澄清效果进行了研究。
2.
Two good strains of melon wine yeasts were isolated from melon juice fermented by wild yeasts.
从自然发酵的哈密瓜汁中筛选得到两株适合酿制哈密瓜酒的优良酵母HM14和HM49,选出了适合酿制哈密瓜酒的哈密瓜品种“皇后”、“金蜜宝”和“金钟玉”,并研究了哈密瓜酒的发酵工艺。
补充资料：哈密瓜布丁
哈密瓜布丁
哈密瓜果肉300克、吉利丁片8片、蛋白2个、蛋黄2个、细砂糖50克、柠檬汁30克
制作：
1．哈密瓜果肉留100克，用挖球器挖成小球，其余榨成果汁约200克备用
2．吉利丁片用冰开水泡软、沥干，隔水加热融化备用
3．蛋白与细砂糖20克，用搅拌器打至湿性发泡备用
4．蛋黄加细砂糖30克打发至呈浓稠状，加入融化的吉利丁与柠檬汁拌合，再加入哈密瓜汁搅拌均匀
5．以隔冰水的方式，将做法4的布丁液降温至呈浓稠状，再迅速将做法3打发的蛋白加入拌匀，即可倒入模型中，冷藏2小时凝固定型，食用时表面再挤些鲜奶油或加哈密瓜果肉一起食用
说明：补充资料仅用于学习参考，请勿用于其它任何用途。