青梅

高透光率青梅浓缩汁贮藏过程颜色的动力学研究

Color kinetics of high transparency green plum juice concentrate during storage

通过正交试验研究了酶加入量、酶解时间、酶解温度对青梅汁粘度和透光率的影响。

Orthogonal was designed to study the effects of quantity , reaction temperature and time of pectinase on viscosity and transparency of green plum juice from green plum produced in Yongtai .

他和她是竹马青梅，志趣相投。

She and he were congenial companion in youth .

最后配制成青梅补酒，酒中含有0.15%的氨基酸和维生素C、多糖等营养成份。

Finally compounds the greengage tonic wine , in the liquor includes 0.15 % amino acid and Vitamin C , nutrition ingredient and so on polysaccharide .

PPO和POD是青梅果汁加工中褐变的主要影响因素；

Ripeness . The main factors effecting browning were PPO and POD in the Prunus mume juice during processing .

结果事故发生6h后，青梅腌制池内空气中氰化氢浓度高达156mg/m3。

Results The concentrations of hydrocyanic acid , acetonitrile , methane , and carbon dioxide were very high in the air of the pool .

青梅乙酸乙酯萃取物对猪油的抗氧化效果比异Vc、TBHQ和BHT差；对花生油的抗氧化效果比异Vc好，但低于BHT和TBHQ；Iso的相序。

The ability of antioxidation of ethyl acetate extract to lard is less than that of iso-Vc , TBHQ and BHT , to peanut oil it superior to that of iso-Vc , but less than that of BHT and TBHQ .

以青梅为原料，采用半发酵工艺生产青梅酒。

Greengage wine was produced by half-fermentation with greengage as essentials .

青梅酒降酸的阴离子交换树脂选择及动力学研究

Selecting of Resins for Deacidification of Plum Wine by Ion Exchange

高透光率青梅浓缩汁生产工艺的研究

Study on the Manufacturing Procedure of High Transparency Prunus Mume Concentrate Juice

青梅腌渍过程中主要成分的变化规律

Content Changes of Main Components of Greengage in Pickling Process

确定了青梅原汁的生产工艺流程和参数。

A technique of sour plum juice was researched in this paper .

濒危树种广西青梅保护初步研究

A preliminary study on conservation of endangered species Vatica guangxiensis

半发酵青梅酒的生产技术研究

Study on the Technology of Half-fermentation in the Production of Greengage Wine

青梅煮酒论英雄&苏-27系列在现代战争中的技术缺陷及其技术发展

About Technical Defects of and Improvement on Su-27 Fighter

我省青梅果实的加工技术

Processing technology of Japanese apricot fruit this is me

青梅原汁的生产工艺研究

Study on the Produce Technique of Sour Plum Juice

青梅酒中还有4-羟基苯乙醇、4-羟基丁酸乙酯。

Besides , 4-hydroxy-phenethanol and ethyl 4-hydroxybutyrate were also determined in fermenting wine .

青梅果汁加工过程非酶褐变

The non-enzymatic browning of greengage juice in processing

青梅酒具有三大功效，第一就是能调节肠胃功能。

Plum wine has three effects , the first is to regulate gastrointestinal functions .

研究了青梅黄酮类化合物的新微乳薄层色谱分离鉴定方法。

A new method on separation and identification of flavonoids in plum was studied .

青梅、竹马不是人名？

Qingmei and Zhuma are not personal names ?

青梅配制酒工艺初探

Studies on Preparing of Green Plum Fruit Wine

青梅醇提物中的抗氧化活性成分主要被乙酸乙酯所萃取。

Ethyl acetate fraction of alcohol extract from plum fruit showed high anti-oxidative activity .

青梅酒的生产工艺研究及产品的功能

Production technology and healthy function of plum wine

一种青梅原汁的生产工艺及营养成分分析

A kind of produce technique of sour plum fumet and analysis of its nutrition composition

该文简述了国内外对青梅酒保健功能的最新研究成果。

The latest research results about healthy function of plum wine are summarized in this paper .

他是一个富有的瓶装青梅汁制造商，

a wealthy prune juice bottler ,

采后处理对青梅果实叶绿素含量及叶绿体活性氧代谢的影响

Effects of Postharvested Treatments on Chlorophyll Content and Activated Oxygen Metabolism of Chloroplast in Green Mume

青梅果实采后的软化特性与色泽变化

Study on the Fruit Softening Characteristics and the Changes of Flesh Color of Postharvested Green Mume