关键词：荔枝干；果糖；葡萄糖；蔗糖；褐变 [gap=993]Key words：dried litchi；fructose；glucose；sucrose；browning
基于46个网页-相关网页
semi-dried litchi 半干型荔枝干
After freeze-drying treatment, the glass transition temperature semi-dried litchi was increased by 7 ℃.
经冷冻干燥处理后的半干型荔枝干的玻璃化转变温度比半干型荔枝干产品的高约7℃。
参考来源 - 半干型荔枝干玻璃化转变研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The aromatic components of fresh litchi and dried litchi was studied by SPME and GC-MS in this paper.
利用固相微萃取(SPME)、GC - MS研究荔枝鲜果，半干型荔枝干以及焦化的荔枝干的香气成分。
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.
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。
In addition to taste Litchi freshly, dried and made into juice and cook with other food are the good choice.
荔枝除鲜食外，还可以制作成荔枝干和果汁等食品。
应用推荐