1) Preserved small tomato
圣女果脯
2) preserved cherry-tomato
低糖圣女果脯
3) Lycopersicum
圣女果
1.
Development of multi-bacteria fermented compound juice of Dongzao and lycopersicum;
冬枣圣女果复合汁多菌种发酵饮料的研制
2.
After the cross experiment,results obtained showed that optimun environment for fermentation is:cucumber juice to Lycopersicum juice =1∶1(W/W),adding 10%(V/V) milk powder,inoculating 6%(V/V) polymicrobe,culturing 18 h at 40 ℃.
通过正交试验确定黄瓜、圣女果复合汁乳酸发酵饮料的最佳发酵条件为:黄瓜汁:圣女果汁=1∶1(W/W),牛乳添加量为10%(V/V),接种量6%(V/V),发酵温度40℃,发酵时间18h。
4) cherry tomato
圣女果
1.
Optimization of sterilization conditions of canned cherry tomatoes by ultra-high pressure
超高压灭菌法生产圣女果罐头的研究
2.
Study on multiple strain culture fermented compound juice drink of cherry tomato and orange
多菌种发酵圣女果柑桔复合汁饮料的研制
3.
The effects on texture and color of cherry tomatoes were observed.
利用超高压处理圣女果,探讨了处理压力对圣女果质构及色泽的影响,并对储藏期间色泽的变化进行记录。
5) cherry-tomato soft sweets
圣女果软糖
1.
The results showed that the optimum product quality of cherry-tomato soft sweets was obtained with pH2.
为了解决圣女果软糖生产中工艺参数的不稳定性。
6) preserved fruit
果脯
1.
Screening the processing of low-sugar preserved fruit of seed used watermelon peel
低糖籽瓜皮果脯加工工艺条件的筛选
2.
Object:To establish a RP-HPLC method for the determination of liquiritin and glycyrrhizic acid in preserved fruit.
目的:建立用RP-HPLC法同时测定果脯中甘草苷和甘草酸含量的方法。
补充资料：圣女
1.有圣德的女子。常指将为后妃者﹐亦指女神。
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