荔枝，巧克力口味的，金酒为基酒的酸酒。
Sour with a gin base and strong flavours of lychee and chocolate.
荔枝干风味饮料原料最佳配比为：可溶性固形物含量为10%左右的荔枝干原汁，再添加10%的蔗糖和0.18%的柠檬酸。
The optimum formula for the soft drink was as follows: dried litchi juice with soluble solids content about 10 percent, additional 10 percent sugar and 0.18 percent citric acid.
香：闻起来呈现干净而新鲜，且有微妙复杂的果味：即西番莲果、绿草、酸橙汁、荔枝和桃子的香气。
Aroma: The nose displays clean, fresh and subtle aromas of passionfruit, green grass, lime juice, lychee and peach.
苹果属植物：其它几种这样的植物，尤指苹果状果实的，如酸苹果树或番荔枝树。
Any of several other plants, especially those with fruits suggestive of the apple, such as the crab apple or custard apple.
2种古荔枝的可溶性蛋白和有机酸含量与大红袍差异不显著。
The contents of soluble protein and organic acid between 2 ancient litchi varieties had not significant difference with that in Dahongpao.
把酸橙汁、清酒、荔枝、蜜瓜放入搅拌1到2分钟至浆状。用中等大小的筛子过滤一下。
Place limeade, sake, lychee and honeydew in a food processor or blender and process or blend until pureed, about 1-2 minutes. Pour mixture through a medium strainer.
为测定荔枝核中的游离氨基酸，采用ICS- 2500离子色谱分析仪，分别测定了荔枝核提取液与732阳离子交换树脂洗脱液中的氨基酸的组成和含量。
Free amino acids s content and composition in Litchi fruit stones extraction and eluate by 732 cation exchange resin were determined by ICS-2500 ion chromatograph.
研究发现荔枝中含有大量功能性成分，如花色苷、酚酸、多糖、原花色素以及其它活性成分。
The research showed a lot of functional ingredients such as anthocyanin, phenolic acid, polysaccharide, proanthocyanidin.
研究在荔枝汁发酵中添加复合氨基酸(谷氨酸、精氨酸)作为氮源物质对发酵进程的影响。
In this research, compound amino acids (glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.
研究在荔枝汁发酵中添加复合氨基酸(谷氨酸、精氨酸)作为氮源物质对发酵进程的影响。
In this research, compound amino acids (glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.
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