actinidia chinensis fruit

基本解釋

The separation of Polysaccharides extracted from Chinensis Actinidia Fruit by Ultrafiltration Membrane is tested.
以獼猴桃果為原料，利用超濾膜裝置對(duì)浸提的獼猴桃果多糖進(jìn)行分離。
The key techniques of processing Actinidia chinensis fruit are color maintenance, hardening, vacuum permeation of sugar and drying.
低糖獼猴桃果脯加工的關(guān)鍵技術(shù)是護(hù)色，硬化，真空滲糖和烘干。
Methods The processing technology of functional chinensis actinidia fruit jelly was studied by orthogonal experiment Results The main materials were chinensis actinidia fruit juice and brown sugar.
方法以獼猴桃汁、赤砂糖為主要原料，運(yùn)用正交試驗(yàn)設(shè)計(jì)對(duì)獼猴桃果凍的加工工藝進(jìn)行了研究。