1) compound fruit bar
复合果条
1.
The hardness and stickiness of compound fruit bar of longan and plum was tested using texture analyzer, and the factors affecting the testing results were explored, including cross-head speed, sample mass (thickness fixed, but length and width varying), material mass ratio, and storage time.
目的:使用质构仪测定复合果条的硬度和黏性,研究测试参数对测定结果的影响。
2) compound jam
复合果酱
1.
The compound jam was processed by using black edible fungus and green pepper as the raw materials.
本试验采用黑木耳、青椒为主要原料,就黑木耳、青椒复合果酱的生产工艺、产品配方及青椒中VC的保存进行了试验研究,确定了可行的工艺流程、最佳的配方组合、较好的VC保存方法。
3) composite jelly
复合果冻
1.
By using the nutritional complementary property of fruits and vegetables and by using the color and lustre of flowers, production of the composite jelly was studied.
研究利用果蔬的营养互补性和花卉的天然色泽及自然香味进行复合果冻的生产方法,探讨以食用玫瑰鲜花为天然色泽与香味,以新鲜果蔬汁为原料,添加蔗糖、柠檬酸、Vc、果冻粉等辅料生产天然复合果冻的加工技术与工艺参数。
4) compound nectar
复合果茶
1.
Study on the stable technology and production process of hawthorn compound nectar;
山楂复合果茶稳定性及生产工艺的研究
补充资料：菠萝果酱饭
菠萝果酱饭
主料：菠萝１个、果酱２茶匙、糯米５０—１００克
做法：１．将菠萝洗净，用水果刀切去两头，用小匙把菠萝挖一个洞，将果
肉取出待用（注意不要把菠萝挖透）。
２．将蒸好的糯米填入菠萝内至半满，加入两匙果酱，并用菠萝肉填平，用
保鲜膜盖在菠萝口上，排出空气后压紧。
３．上火蒸２０分钟即可。这道甜食可冷食，只需将蒸好的菠萝饭放入冰箱
冷却１０—２０分钟再食用。若不喜欢吃糯米，也可放入普通的大米饭。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。