1) sea buckthorn fruit
沙棘果
1.
Determination and analysis on eutectic point of sea buckthorn fruit in vacuum freeze-drying technology;
真空冷冻干燥工艺中沙棘果共晶点测定与分析
2.
According to the rich resources of Sea Buckthorn in Inner Mongolia and the applying conditions, the ecological spread of yeasts and applying microbiology were studied; in order to find effective and reasonable evidences to exploit Sea Buckthorn fruit resources.
从各个地点分出的菌体种类来看,沙棘果皮上酵母菌种类不是太丰富,同时不同的采样地点酵母菌的种类有较大的差异,从而初步了解了该地区野生沙棘果上天然酵母菌群的种类分布情况。
3.
A microzyme strain named FB1-2006 with strong acid resistance and fermenting power and moderate coacervation had been success-fully separated from natural sea buckthorn fruit.
从天然沙棘果上成功分离到一株耐酸能力强、发酵力较高、凝聚性适中的酵母菌,命名为FB1#-2006。
2) sea buckthorn fruit beer
沙棘果啤
3) marc of sea buckthorn
沙棘果渣
1.
Extraction of total flavones from marc of Sea buckthorn;
沙棘果渣中总黄酮提取的研究
2.
The methods and optimum conditions of extracting total flavones from marc of sea buckthorn were studied in this article.
研究了从沙棘果渣中提取总黄酮的工艺,考察了提取溶剂、乙醇浓度、提取温度、提取时间及剂量对提取效果的影响,最后通过正交实验确定了最佳工艺条件:80℃下采用60%的乙醇浸提,固液比1∶7,回流提取3次,每次1 h。
3.
A simple、 rapid、accurate and cheap quantitative method of β-Carotene in marc of Sea buckthorn using Sudan Ⅰas an Internal Standard of HPLC was developed, Sudan Ⅰis a cheap and stable Industry dyestuff.
试验结果表明,苏丹Ⅰ作为内标物测定沙棘果渣中β胡萝卜素是一种简便、快速、准确且廉价的方
4) sea buckthorn juice
沙棘果汁
1.
Study on emuls ifying stability of sea buckthorn juice;
沙棘果汁乳化稳定性研究
2.
By Folin-Ciocalteu colorimetric analysis and HPLC analysis, the changes of total phenolic content and phenolic compositions in sea buckthorn juice during chitosan clarification were studied.
通过Folin-Ciocalteu比色法测定和HPLC检测分析,对壳聚糖澄清过程中沙棘果汁总酚含量以及一些酚类成分的变化进行了研究,结果显示:壳聚糖澄清对沙棘果汁中的酚类物质有所影响,总酚含量降低了17。
3.
The research development of nutritional ingredients and medicinal use of sea buckthorn juice in recent decades were discussed, and it showed that sea buckthorn juice not only has high nutritional value but also has great pharmaceutical value.
综述了近几十年来国内外关于沙棘果汁中各种成分的营养价值和保健作用及其研究进展,表明沙棘果汁不仅具有巨大的营养价值还具有重要的药用价值。
5) Seabuckthorn fruit juice
沙棘果汁
1.
This research is carries on the single factor with the pectolase to the seabuckthorn fruit juice to be clear and best to clarify the craft condition the determination experiment.
本研究是用果胶酶对沙棘果汁进行单因素澄清及最佳澄清工艺条件的确定试验。
6) sea-buckthorn fruit vinegar
沙棘果醋
1.
This paper introduced sea-buckthorn fruit vinegar using Hippophac rhamnoides as a material, which was produced by semi-continuous liquid-submerged fermentation.
该文介绍了以沙棘果汁为原料进行半连续式液体深层发酵酿制沙棘果醋。
2.
With Sea-buckthorn fruit juice as raw material,Sea-buckthorn fruit vinegar was produced via liquid-solid fermentation method.
以沙棘果汁为原料,采用液-固发酵法研制沙棘果醋。
补充资料：沙棘果酱
沙棘果酱
一、原料：
沙棘果100 克，胡萝卜150 克，白糖200 克。
二、制法：
1. 将沙棘果去杂洗净，榨汁澄清，滤出清汁，渣留用。胡萝卜洗净去杂。
2. 将胡萝卜、沙棘果渣放在一起搅碎，放锅内加水把沙棘汁浓缩，加糖
煮沸，盛起装瓶封口。
按：沙棘果酱是沙棘果与健脾、化滞的胡萝卜和白糖组成，可为人体提
供丰富的维生素c 、胡萝卜素、糖类等营养成分，丰富的维生素c 、维生素e 、
胡萝卜素有助于增强人体免疫功能，树人体正气，强身健体，防癌抗癌，健
美抗衰老。还适用于体虚、乏力、消化不良、咳喘、百日咳、角膜干燥、两
目昏花、夜盲等病症。
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