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1)  tomato pulper
番茄打浆机
2)  hot break unit
(番茄)热打浆设备
3)  tomato homogenate
番茄匀浆
1.
The impact of glucose,sodium glutamate and ethephon on the lycopene's biosynthesis in tomato homogenate was studied.
研究了葡萄糖、谷氨酸钠、乙烯利对仍具生理活性的番茄匀浆中番茄红素合成量的影响。
4)  tomato puree
番茄浆料
1.
The rheological properties of tomato purees were determined at four temperatures, and four concentrations.
对不同浓度的番茄浆料在 30~ 60℃时的流变学性质进行了研究 。
5)  tomato pulp
番茄浆
1.
On the basis of studying the addition proportion of yeast, eggs and tomato pulp as well as processing technology, the optimum formula and processing parameters were obtained in making the noodles fermented with tomato and eggs added.
通过对面条中发酵剂、鸡蛋和番茄浆的添加比例和生产工艺的研究,摸索出了比较合理的番茄营养发酵面条的配方和生产工艺。
2.
It showed that the average molecular weight of pectin molecules in tomato pulps increased with the increasing break temperatures,while the value decreases when tomato was broken at 90℃.
研究番茄在温度75、80、85和90℃破碎时,破碎温度对番茄浆果胶含量和果胶分子结构的影响。
6)  Organic tomato
有机番茄
补充资料:番茄
    (西红柿、洋柿子、番柿) 
    形态特征:茄科番茄属一年生或多年生草本植物,高0.5-1.5米。叶为羽状复叶或羽状分裂,小叶片卵形或矩圆形,长7-12厘米,宽2-5厘米。花黄色,3-7朵生于聚伞状花序上,花序腋外生。浆果扁球形或近球状,成熟后红色或黄色。
   生境分布:原产于南美洲。我国各地均有栽培。 
   用途:果实作蔬菜或水果食用。茎、叶可作农药。

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