登录

双语推荐：雪梨

进入期刊文章
为了提高洋葱和雪梨的利用率并增加其附加值,进一步拓宽洋葱和雪梨的市场,以洋葱和雪梨为主要原材料,通过正交试验和感官评价的方法确定最佳生产工艺及配方,复合形成一种风味独特、营养丰富的洋葱雪梨复合饮料。先将洋葱和雪梨分别按料液比为1:2的比例加水榨汁,并添加0.2%的异抗坏血酸护色,然后按雪梨汁:洋葱汁5:1、白砂糖3%、黄原胶0.5%、柠檬酸0.5%的配方制成洋葱雪梨饮料,产品呈乳白色,组织状态均匀,洋葱和雪梨复合出独特的风味,清香爽口。
Compound beverage of onion and pear was made to improve utilization efficiency and increase the additional value of onions and pear, also, broaden the market of onion and pear. With onion and pear as main raw materials, the processing technology and formula were studied by the method of orthogonal test and sensory evaluation. The optimum formula of the compound beverage was that onion juice: pear juice = 5∶1, sugar 3%, xanthan gum 0.5%, citric acid 0.5%, the onion juice and pear juice were made with the water than expected for the 1∶2, added 0.2% ascorbic acid to protect the color. The beverage was of rich nutrition, white, and with unique compound flavor.

[ 可能符合您检索需要的词汇 ]

进入期刊文章
通过单因素实验和正交试验设计，以浓缩雪梨汁为主要原料，得到了酒精发酵和醋酸发酵的最佳工艺；再以雪梨醋、雪梨汁、蜂蜜和蔗糖为原料，得到了雪梨醋饮的最佳配方．酒精发酵的最佳工艺为：酵母接种量10％，含糖量15％，发酵时间5 d ．醋酸发酵的最佳工艺为：醋酸菌的接种量15％，发酵温度28℃，初始酒精度6．0％，发酵时间7 d ．雪梨醋饮的最佳配方：雪梨醋20％，蔗糖4％，雪梨汁15％，蜂蜜6％．
Through single factor experiment and orthogonal experiment ,using concentrated sydney juice as main material ,obtained the optimal process of alcoholic fermentation and ace-tic acid fermentation;then from the sydney vinegar ,Sydney juice ,honey and sucrose as raw material ,the optimum formulation of the pear vinegar drink are determined .The best process of alcohol fermentation is :amount of yeast 10% ,sugar 15% ,fermentation time 5 d .The opti-mum acetic acid fermentation is:amount of acetic acid bacteria 15% ,temperature of fermen-tation 28 ℃ ,The initial alcohol 6 .0% ,fermentation time 7 d .The best formula pear vinegar drink:pear vinegar 20% ,sucrose 4% ,pear juice 15% ,honey 6% .

[ 可能符合您检索需要的词汇 ]

进入期刊文章
为有效提取雪梨籽中的油脂，采用超临界CO2萃取技术萃取雪梨籽油，研究超临界CO2萃取雪梨籽油的萃取工艺；考察了压力、温度、时间和CO2流量对油脂得率的影响，并将提取的油脂采用GC-MS进行分析，结果表明：最佳提取条件为：压力35 MPa、温度35℃、时间130 min、CO2流量15 kg/h，其油脂得率为23.9%。油脂中主要含有7种脂肪酸成分。
To efficient extraction of oil from pear seed. Supercritical CO2 technology was used to extraction of oil from pear seed, The effects of pressure, temperature, time and CO2 flow rate on yields were studied. The composition of pear seed oil was analysis by GC-MS.The result showed that the best extraction conditions are:extraction pressure 35 MPa, extraction temperature 35℃, extraction time 130 min and CO2 flow rate 15 kg/h. The yield of oil was 23.9%. Total 7 kinds fatty acid were found in oil.

[ 可能符合您检索需要的词汇 ]

进入期刊文章
采取“四定”跟踪观察方法对梨树新病害梨斑点病田间叶部症状表现、发生规律及相关影响因子进行调查分析,结果表明：梨斑点病田间叶部症状表现斑点小,群体数量大,叶面、叶脉、叶柄均可发生,发病中后期全叶呈黄绿相间黄化脱落;雨量大、雨日多的年份发生重,反之则轻;品种依发病程度不同可明显分为轻、较轻、中等、重等类型,其中‘蜜雪梨’、‘明福’、‘黄花’、‘清香’ 等品种发病轻,发病程度与海拔高度呈显著或极显著负相关,随坡段自下而上呈由重向轻的变化趋势,且位于梨园边行的植株发病较轻;综合管理水平高、树势长势稳健的梨园发病程度相对较轻.
Symptoms,occurrence regularity and influencing factors of the spot disease in pear leaf were investigated and analyzed through field tracking and fixed observation.The results showed that the pear spots disease performed with small spot and large quantity in field.The spots could appear in leaf surface,vein and petiole,and made the leaves become yellow-green at the middle-late stage.The disease level would be higher during years with more rainy days or heavier rain,and be more gentle on the contrary.The disease degree varied among different pear species, which was lighter on Mixue,Mingfu,Huanghua and Qingxiang.Meanwhile,the disease degree was negatively correlated to the altitude with significant or very significant difference,and decreased as the height increasing. Within a flat ground orchard,pear leaves of the side rows showed more resistant to the spot disease.And among gardens,higher management level with the robust tree could greatly reduce the incidence and control the

[ 可能符合您检索需要的词汇 ]

进入期刊文章
探讨品牌信任的评价指标及评价方法,目的在于识别品牌信任的关键问题,为企业营销决策提供参考依据。首先从以往文献中提取品牌信任测量指标,运用德尔菲法,建立了品牌信任评价指标体系,并确定了指标权重,构建了模糊综合评价模型,结果显示,真诚、信心、可靠性和保证的总权重达到0.515,是品牌信任最重要的4个指标。运用此模型对两个冰糖雪梨品牌W和K进行案例研究,发现W品牌在安全性、信心、真诚和反应及时性等几个方面与K品牌存在一定差距,提出W品牌应加强对各生产基地的监控,提升安全性,消除产品危机的发生,并通过强有力的接触点传播,增强消费者对其市场行为及市场前景的信心等建议。
The exploration of the evaluation indexes and evaluation methods of brand trust is aimed to identify the key issues of brand trust and provide reference for the decision-makers of enterprise marketing. Firstly, the measurement indexes of brand trust are drawn from literature;in consultation with experts through Delphi technique, evaluation index system of brand trust is established and index weight is set. Then, a fuzzy comprehensive evaluation model is established. The result shows that the total index weight of sincerity, confidence, reliability and guarantee is up to 51.49 and the four indexes are the most important ones of brand trust. The application of this model to two soft drinks (Pear with Rock Sugar, Brand W and Brand K) shows that there is a great gap between Brand W and Brand K in safety, confidence, sincerity and responding in time, based on which, some suggestions are offered for Brand W.

[ 可能符合您检索需要的词汇 ]