本发明涉及天然柿果冰淇淋及其制作方法。
The invention relates to a persimmon ice cream and a production method thereof.
以成熟的都柿果渣为原料，经酒精发酵和醋酸发酵生产都柿果醋。
The health-production vinegar is made from the ripe bilberry's dregs and it should pass the processes of alcohol fermentation and acetic acid fermentation.
自古以来，柿果被认为是能带来生命诞生和丰硕成果的的神奇之物。
There was an old belief that persimmons have magical powers that bring the birth of children and a good harvest.
差异表达的片段共66条，其中46条来自子黄绿色柿果，20条来自于绿。
Finally, there were 66 differential fragments chosen from, 20 of them belonged to green fruit and 46 belonged to turning yellow fruit.
结果表明，柿果实不同部位中OA和UA的含量一般以果蒂最高，果皮次之，果肉最低。
The data showed that the contents of OA and UA varied according to different parts of persimmon fruits measured, pedicle ranking first, next peel and then flesh.
该柿果饮料柿果香味浓郁、无涩，具有天然柿果色泽，营养丰富，本研究为饮料家族增添了新成员。
The beverage is sweetscentde, deastringent and nutritious and it has colour and luster of natural persimmon fruit.
对柿子原浆果醋的加工技术进行了研究，并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。
A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed.
研究了柿果膳食纤维饮料的加工工艺技术和生产条件，并对柿果的脱涩方法和膳食纤维的测定方法进行了探讨。
The processing technology and production conditions for persimmon dietary fiber drink are studied. In addition, the methods of deastringenting persimmon and determining dietary fiber are introduced.
选择方柿果实为原料，观察不同浓度赤霉素溶液对柿果实贮藏期失重率、还原糖含量、硬度、烂果率等指标的影响。
Persimmon was soaked in GA solution to observe the effects on the drop of weight, reducing sugar, hardness of the fruit.
前言： 以柿果为材料，研究了三种型号的新型纳米材料包装对“次郎”甜柿呼吸强度、颜色、硬度、失重率及可溶性固形物含量变化的影响。
The effect of three type new nano-packaging on respiration, color, firmness, weight loss and total soluble solid content of "Jiro" sweet persimmon were investigated.
甜柿在该生态型区，早果、丰产性好。
Non-astringent persimmon fructification was early in mid-subtropical region.
甜柿鲜果营养价值极高，含有大量胡萝卜素、维生素c、及碘、钙、磷、铁等矿物元素，享有“果中至品”之誉。
Persimmon fruit high nutritional value, contains a lot of carotene, vitamin c, and iodine, calcium, phosphorus, iron and other mineral elements, enjoy "fruit to the product," Fitch.
甜柿鲜果营养价值极高，含有大量胡萝卜素、维生素c、及碘、钙、磷、铁等矿物元素，享有“果中至品”之誉。
Persimmon fruit high nutritional value, contains a lot of carotene, vitamin c, and iodine, calcium, phosphorus, iron and other mineral elements, enjoy "fruit to the product," Fitch.
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