1) four variety fruit preserves
四色蜜饯
2) preserved fruit
蜜饯
1.
Method for determination of synthetic colors (Tartrazine, Amaranth, Ponceau 4R, Sunset yellow, Brilliant blue ) in preserved fruit was developed.
建立了蜜饯中食用合成色素(柠檬黄、苋菜红、胭脂红、日落黄、亮蓝)的高效液相色谱测定方法,采用C18(4。
2.
It mainly introduced an aloe drink,aloe gum-ball drink,aloe,and aloe preserved fruit.
本文主要介绍芦荟饮料、芦荟果冻、芦荟蜜饯的研制。
3) Succade
[英][sə'keid] [美][sə'ked]
蜜饯
1.
This article discussed the optimization of vacuum freeze-drying and succade process of flammulina velutipes .
讨论了新鲜金针菇的不同预处理方法及其真空冷冻干燥和蜜饯加工条件的优化。
2.
To establish the method of determination of dulcin in succade by HPLC.
建立蜜饯食品中甘素的测定方法。
4) Candied fruit
蜜饯
1.
Microwave digestion technology and ashing method are used to deal with candied fruit samples,flame atomic absorption spectrometry is used to determinate copper content of samples,the test results showed that relative error between results of samples treat-ed with microwave digestion method and that of ashing method was 1.
用微波消解技术与灰化法分别处理蜜饯样品,用火焰原子吸收法测定样品中铜的含量,试验表明微波消解处理的样品与传统国标规定的灰化法处理的样品检测结果相对误差为1。
5) glazed waxberry
杨梅蜜饯
1.
Sucrose was replaced with maltitol and asparatame, sugar-free glazed waxberry is developed with the method of vacuuming penetration.
以麦芽糖醇与蛋白糖复配代替传统的蔗糖,采用真空渗透方法研制无糖杨梅蜜饯。
6) preserved kidney bean
芸豆蜜饯
1.
The processing technology for low-sugar preserved kidney bean was studied.
研究了低糖芸豆蜜饯生产工艺。
补充资料：蜜饯
又称“果脯”。用浓糖浆浸渍或煎煮后的果品。将果品在浓糖液中浸煮，使糖液浓度达70%左右，以抑制微生物的生长，然后经烘干或晾干而成，也有不经干燥的。香味浓郁，甜润可口，耐久藏。
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