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mulberry leaf juice
    Green-maintaining tehnology was exploring for processing green mulberry leaf juice.
    探讨绿色桑叶汁加工护绿技术。
    The optimum formula of the drinks were determinied by orthogonal experiment,whose result showed that mixing ratio offering the best fiavour was cogongrass rhizome juice 12 %+mulberry leaf juice 8 %+licorice juice 6%.
    通过正交试验进行配方优选,结果表明,最佳风味调配浓度为:白茅根汁12%+桑叶汁 8%+甘草汁 6%。
    The operating main points and parameters of potato steaming-gelatinizing , liquefying , saccharifying and fermentating are introduced emphatically , the operating points and parameters of preparations of mulberry leaf juice are introduced.
    重点介绍了马铃薯的蒸煮糊化、液化、糖化、发酵等工序的操作要点和工艺参数,介绍了桑叶汁制备的操作要点和工艺参数。
    The pathogen grew well on PDA medium and the mulberry leaf juice medium. The temperature for growth of the pathogen ranged from 8℃ to 30℃,and the favorable temperature was from 20℃ to 25℃. The pH value for the pathogen growth was 1~12,and the favorable pH value was 5~8.The growing conditions of the sclerotium were similar to that of the mycelium.
    结果表明 :桑枝枯菌核病病原菌适于在PDA培养基和桑叶汁培养基上生长 ,其生长温度范围为 8~ 30℃ ,最适生长温度为 2 0~ 2 5℃ ,生长pH值范围为 1~ 12 ,最适生长pH值为 5~ 8,菌丝与菌核的生长情况大致相同 ;
    Because of the existence of GABA and DNJ, mulberry leaves are the ideal materials for health care foods such as mulberry-tea, mulberry leaf juice, mulberry leaf noodle and mulberry leaf powder.
    它含有功能食品因子γ-氨基丁酸(GABA)和1-脱氧野尻霉素(DNJ),可作为研制桑叶茶、桑叶汁饮料、桑叶面条、桑叶末(粉)等功能性保健制品的理想原料.
    The processing technology of a compounded mulberry leaf and pumpkin beverage and its hypoglycemic effect were investigated. The results showed that the beverage produced under the following conditions had a remarkable hypoglycemic effect: the volume ratio of mulberry leaf juice to pumpkin juice was 1∶4; 8% xylitol, 0.01% protein sugar and 0.012% citric acid were added;
    对桑叶南瓜复合饮料的生产工艺和保健效果进行了研究 ,结果表明 ,当桑叶汁和南瓜汁的体积比为 1∶4,糖酸比为木糖醇 8%、蛋白糖 0 0 1%、柠檬酸 0 0 12 % ,稳定剂为黄元胶 0 1%和CMC Na 0 1% ,杀菌条件为 12 1℃、 15~ 2 0min时 ,产品具有显著的降血糖效果
 

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