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   籽用南瓜 在 轻工业手工业 分类中 的翻译结果: 查询用时:0.263秒
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籽用南瓜    
相关语句
  seed-used pumpkin
    Seed-used pumpkin relative electrical conductivity and membrane peroxidation increased because of senescence after harvest.
    采后的衰老变化会引起籽用南瓜组织的相对电导率和膜脂过氧化程度的提高。
短句来源
    Increase and decrease tendency of activities of POD were found in flesh and pulp of seed-used pumpkin.
    籽用南瓜的POD活性在果肉和瓜瓤中分别呈现出下降和上升的趋势。
短句来源
    Study proved that cankered index of seed-used pumpkin showed increased tendency. Cankered index in 10 was higher than 5 and room temperature;
    研究结果表明,籽用南瓜采后的腐烂指数总体呈现出增加趋势,10℃的腐烂指数大于5℃和室温;
短句来源
  seeding pumpkin
    The Processing Technology of Seeding Pumpkin Candied Fruit
    籽用南瓜蜜饯加工工艺研究
短句来源
    The main process technology of the low sugar and the high sugar seeding pumpkin candied fruit was prepared.
    以甘肃合水县产的籽用南瓜为试材 ,就低糖和高糖蜜饯的主要加工工艺进行了研究。
短句来源
  seed-used pumpkin
    Seed-used pumpkin relative electrical conductivity and membrane peroxidation increased because of senescence after harvest.
    采后的衰老变化会引起籽用南瓜组织的相对电导率和膜脂过氧化程度的提高。
短句来源
    Increase and decrease tendency of activities of POD were found in flesh and pulp of seed-used pumpkin.
    籽用南瓜的POD活性在果肉和瓜瓤中分别呈现出下降和上升的趋势。
短句来源
    Study proved that cankered index of seed-used pumpkin showed increased tendency. Cankered index in 10 was higher than 5 and room temperature;
    研究结果表明,籽用南瓜采后的腐烂指数总体呈现出增加趋势,10℃的腐烂指数大于5℃和室温;
短句来源
  seeding pumpkin
    The Processing Technology of Seeding Pumpkin Candied Fruit
    籽用南瓜蜜饯加工工艺研究
短句来源
    The main process technology of the low sugar and the high sugar seeding pumpkin candied fruit was prepared.
    以甘肃合水县产的籽用南瓜为试材 ,就低糖和高糖蜜饯的主要加工工艺进行了研究。
短句来源
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The main process technology of the low sugar and the high sugar seeding pumpkin candied fruit was prepared. Dealing pumpkin strips with 0.2% CaCl\-2 and 0.3% NaHSO\-3 in 4 h can protect color and increase cooking property. The sugar concentration at the first time candling is 30%,0.3% agar and 0.2% carboxymethyl cellulose Na can increases the satiation degree, 0.2% alga acid natrium can increase the brightness. Adding licorice root to juice can improve the products flavor at the third time. The best baking...

The main process technology of the low sugar and the high sugar seeding pumpkin candied fruit was prepared. Dealing pumpkin strips with 0.2% CaCl\-2 and 0.3% NaHSO\-3 in 4 h can protect color and increase cooking property. The sugar concentration at the first time candling is 30%,0.3% agar and 0.2% carboxymethyl cellulose Na can increases the satiation degree, 0.2% alga acid natrium can increase the brightness. Adding licorice root to juice can improve the products flavor at the third time. The best baking temperature is 55℃.

以甘肃合水县产的籽用南瓜为试材 ,就低糖和高糖蜜饯的主要加工工艺进行了研究。结果表明 ,0 .2 %的 Ca Cl2 和 0 .3 %的 Na HSO3对果肉护色硬化 4h,可保持原料的天然色泽和增加原料的耐煮性 ;第一次糖煮时适宜的糖液浓度为 3 0 % ,第二次糖煮时糖液中添加 0 .3 %的琼脂和 0 .2 %的 CMC-Na,可提高产品的饱满度 ;用 0 .2 %的海藻酸钠溶液处理蜜饯 ,可增加制品的光亮度 ;为改善风味 ,甘草汁应在第三次糖煮时加入 ;5 5℃烘烤蜜饯 ,产品的色泽、质地较好 ;确定了籽用南瓜低糖和高糖蜜饯生产的工艺流程

 
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