1) Ammannia leptopetala [small-flowered water amaranth]
细花水苋
2) Ammannia baccifera [small-leaved water amaranth]
细叶水苋
3) Psilotrichopsis curtisii var.hainanensis
青花苋
4) dehydrated amaranth
脱水苋菜
1.
Amaranth was used as material in this subject, and the effects of several blanching factors on dehydrated speed, color, pigment, vitamin C and crude protein were analyzed, then the variety rules of dehydrated amaranth under different conditions were obtained.
本研究以苋菜为原料,分析研究其脱水过程中预处理各因素对苋菜干燥速率、外观色泽、苋菜红色素、抗坏血酸以及粗蛋白的影响,得到了脱水苋菜在不同情况下的变化规律;同时还对脱水苋菜进行了复水学试验研究,初步确定了脱水苋菜的复水特性。
5) purple ammania (Ammania coccinea
紫水苋菜
6) Ammannia senegalensis [ear-like water amaranth]
耳基水苋
补充资料：青花加彩
青花加彩 见“斗彩”。
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