1) sweet potato stem in brine
盐渍红薯茎
2) sweet potato stem and leaf
红薯茎叶
1.
Bacteriostasis of flavonoids extractive of sweet potato stem and leaf;
红薯茎叶黄酮提取物抑菌活性的研究
2.
Anti-inflammation effect of extract from sweet potato stem and leaf (ESPSL) were studied in mice.
为了解红薯茎叶提取物抗炎作用和效果,以昆明种小鼠为对象,研究六种红薯茎叶提取物对二甲苯诱导小鼠耳肿胀、醋酸所致小鼠皮肤毛细血管通透性升高和棉球所致小鼠肉芽肿的影响。
3.
The paper studied the antioxidant activity of the extracts of sweet potato stem and leaf (SPSL) by using the assays of DPPH radical, reducing power, hydroxyl radical and lipid peroxidation of linoleic acid (LA) was studied in this paper.
本文主要研究红薯茎叶提取物的抗氧化活性。
3) sweet potato tender stem
红薯嫩茎
1.
The result indicated that,the best method is to decolorize with hydrogen peroxide solution after adjusting pH to the neutrality in the withdraw process,and that the polysaccharide content in sweet potato tender stem is 6.
结果表明,提取过程中先调pH至中性再用双氧水脱色的效果最好,红薯嫩茎中的含量最高,为6。
4) sweet potato old stem
红薯老茎
5) sweet potato stalk stem and leaf
红薯梗、茎、叶
1.
The antioxidant activation of extraction from sweet potato stalk stem and leaf was determined by DPPH methods.
用DPPH法分别测定了红薯梗、茎、叶提取物的抗氧化活性,用分光光度法测定了它们的总黄酮含量,并比较了两者的相关性。
6) red rice chilli in brine
盐渍红米椒
补充资料：红薯酸奶
用红薯与鲜奶配合发酵制成红薯酸奶，有红薯的特有香味，还增加了酸奶纤维素、维生素和多种微量元素，减少脂肪含量，既可达到动植物营养互补，又能降低生产成本。为红薯加工寻得一条新途径。
1、红薯浆的制备：取新鲜肥大、无霉变病变、无机械损伤的红薯洗净，在95—100℃下煮沸3～5分钟，打浆备用。
2、配方：红薯浆40％、鲜牛奶60％、蔗糖6％、接种物4％、复合稳定剂（琼脂∶黄原胶∶单甘酯=0．2％∶0．05％∶0.05％）0．3％。
3、调配、均质、杀菌、冷却：按配方要求加入适量的牛奶、糖、复合稳定剂，用均质机在25mpa下均质两遍，在90℃下杀菌15分钟，然后迅速冷却至40℃。
4、接种、前发酵、后发酵：接种杆菌与球菌（1∶1）的混合菌种在40℃下发酵6小时，再置于0～5℃的环境中16小时进行后发酵，即可得到具有红薯香味和奶香味、口感细腻、营养丰富的凝固型酸奶。
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