1)  honey extractor
蜂蜜分离器;甩蜜器
2)  honey separator
蜂蜜分离器;甩蜜器
3)  bee honey
蜂蜜
1.
The product of royal jelly pollen honey are a new type of bee product,which are made of the natural food royal jelly,bee pollen and bee honey.
蜂王浆、蜂花粉、蜂蜜是三种具有广泛生物学活性的天然绿色蜂产品。
4)  honey
蜂蜜
1.
Breeding strain of high conversion ratio of reducing sugar by mutation in solidified honey acidophilus milk;
凝固型蜂蜜酸奶高还原糖转化率菌株的诱变育种
2.
Exploitation of honey-persimmon juice fermented drink;
蜂蜜-柿子汁发酵饮料的研制
5)  reel
蜂蜜
6)  Mel(拉);honey
蜂蜜
7)  Honey wine
蜂蜜酒
1.
Study on addition level of nutrient salt in the process of using immobilized yeast method of fermentation to produce honey wine;
营养盐在固定化酵母生产蜂蜜酒中影响的研究
2.
The controlling study on parameter of fermentation in Honey wine;
蜂蜜酒发酵参数控制研究
3.
Honey wine with high alcohol content produced by fed-batch fermentation;
流加法发酵生产较高酒精度蜂蜜酒
8)  Dried honey
固体蜂蜜
1.
Honey was mixed with two kinds of starch(acetylated starch, cross-linked starch), cellulosed and dried on a drum dryer and the fromulation of the dried honey was studied, and the best formula was found, confirmed the formula and technology.
对采用滚筒干燥生产固体蜂蜜的配方及其工艺参数进行了实验研究,初步确定了配方和工艺条件为干粉中乙酰化淀粉的用量35%、交联淀粉的用量3%,纤维素的用量1。
9)  mead
蜂蜜酒
1.
Effect of natural spices on the fermentation and quality of mead;
不同天然香料物质对蜂蜜酒发酵及品质的影响
2.
Nutritious value and health-care function of mead;
蜂蜜酒的营养价值与保健作用
3.
This paper studied the base material metabolism of mead, including carbohydrate, acid,fusel alcohol,ester, optimized condition of production and offered theoretical foundation to control of industrialization.
对蜂蜜酒的糖类、酸类、高级醇类和酯类基础物质代谢进行研究,以此为基础优化生产条件,为工业化控制提供理论依据。
10)  natural honey
天然蜂蜜
1.
The tea extracts were blended with natural honey,ascorbic acid,sugar,tea polyphenol stabilizer,green tea flavor and honey flavor etc.
以炒青绿茶和茉莉花茶为原料,分别在 70℃、10分钟和 80℃、12分钟条件下萃取制得绿茶萃取液和茉莉花茶萃取液,辅配以天然蜂蜜、维生素C、白砂糖、茶多酚稳定剂、绿茶香精、蜂蜜香精等原料,经UHT137℃、15秒杀菌制得蜂蜜茉莉绿茶饮料。
补充资料:蜂蜜
蜂蜜
honey

   工蜂采集花蜜或植物的分泌物经酿制而成的蜜蜂产品 。具有润肠作用,可作缓泻剂;也常用作保健食品调制药物等;在食品工业中是烹调和制作糕点的高级佐料。蜂蜜为粘稠状透明或半透明液体,味甜,含水分约18%,葡萄糖和果糖约65%~70%,此外还有少量蔗糖、糊精、矿物质、有机酸 、酶、芳香物质和维生素等。常用蜜源植物的名称命名蜂蜜 ,如刺槐蜜、荔枝蜜、紫云英蜜等。蜂蜜的香味、颜色因蜜源植物而异。蜂蜜比重为1.40~1.45(20℃),含水量增高则密度降低,容易发酵变酸。结晶体实质是葡萄糖的析出,与蜂蜜种类、含水量和气温等有关。结晶后的蜂蜜颜色变浅。
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