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mulberry jam
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  “mulberry jam”译为未确定词的双语例句
     Development on the Mulberry Jam
     桑椹果酱的研制
短句来源
     Study on Processing Technology and Components of Low-sugar Mulberry Jam
     低糖桑椹果酱的研制及其营养成分分析
     These studies have proved that the quality of mulberry_apricot jams is higher than that of mulberry jam and the best recipe for the mulberry_apricot jams is with 30 percent mulberry (Morus mulberry) and 20percent apricot X(P.armeniaca) .
     桑椹杏酱的主料配方又以桑椹(Morusmulberry)占30%、杏(P.armeniaca)占20%的比例为好。
短句来源
     The mulberry jam,rich in amino acids,vitamins and anthocyanidin,is a natural health food with unique taste and nutrition.
     采用该工艺生产的桑椹果酱氨基酸种类齐全 ,含有多种维生素和丰富的花青素 ,其色泽美观 ,甜酸适口 ,营养丰富 ,风味独特 ,具有较强的保健作用。
短句来源
     The mulberry jam, rich in amino acids, vitamins and anthocyanidin, is a kind of natural health food with sweet color, unique taste and plentiful nutrition.
     成分分析表明,采用该工艺生产的桑椹果酱氨基酸种类齐全,含有多种维生素和丰富的花青素,是一种纯天然制品,其色泽美观,甜酸适口,营养丰富,风味独特,并具有较强的保健作用.
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  相似匹配句对
     Development on the Mulberry Jam
     桑椹果酱的研制
短句来源
     Study on the technology of producing mulberry-apricot jam
     桑椹杏酱的研制
短句来源
     Analysis of the Nutritions of Mulberry
     桑叶营养成分分析
短句来源
     Study on the Development of Mulberry
     桑椹的开发进展研究
短句来源
     3. Capillary jam.
     3.焊刀堵塞。
短句来源
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In order to make full use of mulberry (Morus alba Z]L.) resources,studies have been undertaken on the qualities of the mulberry jam and the different recipes of the mulberry_apricot jam made by the concentrated technology at atmospheric pressure,and finished the test of stability of selected product for storage.These studies have proved that the quality of mulberry_apricot jams is higher than that of mulberry jam and the best recipe for the mulberry_apricot jams...

In order to make full use of mulberry (Morus alba Z]L.) resources,studies have been undertaken on the qualities of the mulberry jam and the different recipes of the mulberry_apricot jam made by the concentrated technology at atmospheric pressure,and finished the test of stability of selected product for storage.These studies have proved that the quality of mulberry_apricot jams is higher than that of mulberry jam and the best recipe for the mulberry_apricot jams is with 30 percent mulberry (Morus mulberry) and 20percent apricot X(P.armeniaca) .The products which are produced by the same recipe and technology can be stored for 180 d at 5 and normal atmospheric temperature,or for 30 d at 38,without obvious change in quality.

为充分利用桑(MorusalbaL)来源,采用常压浓缩工艺,对桑椹酱和不同配方的桑椹杏酱品质及其制成品的储存稳定性进行了试验研究。结果表明,桑椹杏酱的品质优于桑椹酱;桑椹杏酱的主料配方又以桑椹(Morusmulberry)占30%、杏(P.armeniaca)占20%的比例为好。用此配方和制酱工艺生产的产品在5℃和常温条件下储存180d、38℃条件下储存30d时,酱体品质无明显变化。

The mulberry jam is made from fresh mulberry and sugar,citric acid,thickening agent.by undergoing a set of process as pulping,vacuum concentration and sterilization.The mulberry jam,rich in amino acids,vitamins and anthocyanidin,is a natural health food with unique taste and nutrition.

桑椹果酱是以新鲜桑椹为主要原料 ,添加砂糖、柠檬酸、增稠剂等辅料 ,经打浆、真空浓缩、灭菌等工序加工而成的低糖果酱。采用该工艺生产的桑椹果酱氨基酸种类齐全 ,含有多种维生素和丰富的花青素 ,其色泽美观 ,甜酸适口 ,营养丰富 ,风味独特 ,具有较强的保健作用。

The processing technology of the mulberry jam was studied. The produet had high quality with rich flavour of mulberry、exuisite texture and suitable viscosity.

本文对桑椹果酱的加工工艺作了研究 ,产出了具有浓郁桑椹风味 ,酱体均匀细腻、流散性适宜的优质果酱

 
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