1) Fruit punch 1.85
冻什果宾治
2) mixed fruit jelly
什锦果冻
3) assorted jelly
什锦果子冻
4) the Fishbein Model
菲什宾模型
5) jelly
[英]['dʒeli] [美]['dʒɛlɪ]
果冻
1.
Research on the Processing Technology of Nutrient Tomato Jelly;
营养型番茄果冻的加工工艺研究
2.
Preparation of fermented sweet potato jelly containing activated probiotics;
含活性益生菌的发酵型红薯果冻的研制
3.
Preparation of Functional Jelly with Chinensis actinidia Fruit;
富含猕猴桃果水溶多糖营养型保健果冻的研制
6) fruit jelly
果冻
1.
The fruit jelly packaging is often difficult to open;the centrum shape of fruit pulp is easy to choke and cause suffocation;the food is inconvenient to eat;the caution information is not effective;all of these show hidden danger to the consumer.
果冻包装的封口难以被开启,椎体形态的果肉极易被噎导致窒息,且不便食咬,警示信息无实效作用等,对消费者存在安全隐患。
2.
Objective:To establish a systemic analysis method for rapidly determining content of aspartame in fruit jelly.
目的:建立快速测定果冻食品中阿斯巴甜含量的系统分析方法。
补充资料：什锦水果果冻
材料：奇异果颗、红龙果半个、芒果1片、葡萄8颗、西瓜1片、苹果1片、冷开水500克、蒟蒻果冻粉25克、细砂糖80克
模型：巧克力盒衬底1副
制作：
1．所有水果除葡萄外，均切成小块备用
2．蒟蒻果冻粉与细砂糖先干拌混合，倒入冷开水中拌匀，再以小火加热，煮至砂糖与果冻粉完全溶解即可熄火
3．趁热倒入模型中，等半凝固时，再将各种水果放入定位，待果冻完全凝固即可
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