1) express apples for cider
榨苹果制酒
2) fresh apple juice
鲜榨苹果汁
1.
Effect of high pressure on the number of microbes and polyphenols in fresh apple juice;
高压处理对鲜榨苹果汁中微生物和酚类影响的研究
2.
The effect of 400MPa,300MPa pressure combined 50℃ heating and only heating at 50℃ for 10 min on the quality of fresh apple juice with anti-browning reagent added during the storage at 4℃ was studied using the HPLC and other assessment methods.
采用HPLC等分析方法研究了400MPa单独处理,50℃协同300MPa处理和50℃单独处理对含防褐变剂鲜榨苹果汁在4℃贮藏时品质的影响。
3.
The ultrahigh pressure technology alone or combined with heating was used in processing fresh apple juice and the its effect on PPO activity in juice was studied.
使用超高压技术单独或协同热对鲜榨苹果汁进行处理,研究对其中多酚氧化酶(PPO)的影响。
3) apple press
苹果压榨机
4) A cider mill.
苹果榨汁机
5) apple wine
苹果酒
1.
Study on the apple wine ferments and the varieties of biology characteristics;
苹果酒发酵及其生物学特性变化研究
2.
Within plenty of systemic experiment just like the ability of fermentation test and the characteristic of fermentation test, F2 was screened as the best strain used in apple wine fermentation.
以实验室保藏的酵母J1,J2,M1,M2,F1,F2为出发菌株,通过测各菌株对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统实验,选出F2为最佳苹果酒酿酒酵母,其对苹果汁的发酵能力强、发酵特性好,发酵所得苹果酒品质优,且酒体澄清透明、色泽橙红,具有苹果酒的典型风味,适用于果酒生产。
6) Cider
[英]['saɪdə(r)] [美]['saɪdɚ]
苹果酒
1.
Study on stress resistance and ferment ability of cider yeast fusant W1;
苹果酒酵母融合子W1的抗逆性及发酵性能的研究
2.
Modeling of aroma quality evaluation of cider based on principal component analysis;
基于主成分分析法的苹果酒香气质量评价模型的构建
3.
Analysis of aromatic components in cider by gas chromatography-mass spectrometry;
气相色谱-质谱联用法分析苹果酒香气成分的研究
补充资料：蜜糖鲜汁鸡腿
材料： 鸡腿四只，芹菜少许，柠檬片若干。
调料： 蜂蜜四大匙，柠檬两个（榨汁），百里香（麝香草）一小匙，胡椒粉半小匙，精盐、胡椒粉各一中匙，酱油一大匙，黄油30克。
做法： ①鸡腿洗净抹干水，加入所有调料腌15分钟。
②放入盘内，高火15分钟，中途翻转一次即可。可用芹菜、柠檬片装饰。
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