桑椹果汁中含有大量的花色苷类物质。
研究了提取桑椹果中花色苷的最优条件。
The condition for isolation of anthocyanins from mulberry has been evaluated and optimized.
用果胶酶对桑椹果汁进行了澄清工艺的试验。
The clarification technology of mulberry fruit juice by using pectinase was studied.
桑椹果汁经冻藏解冻后，单宁含量减少了22%，涩味减轻。
The content of tannin decreased for 22% after the juice frozen and thawed, and astringency alleviated.
研究以桑椹为主要原料，采用控温发酵技术酿制桑椹果酒的工艺流程。
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process.
两三天之后，他们又来到一个地方。这里什么都没有，只有一坑坑桑椹果酱。
Two or three days after this had happened, they came to another place, where they found nothing at all except some wide and deep pits full of Mulberry Jam.
用此工艺条件澄清的桑椹果汁透光率在95%以上，可溶性固形物含量基本不变。
The transmittance of clarified mulberry fruit juice treated was over 95%and the soluble solid content did not mainly change.
用此工艺条件澄清的桑椹果汁透光率在95%以上，可溶性固形物含量基本不变。
The transmittance of clarified mulberry fruit juice treated was over 95% and the soluble solid content was not in the main change.
这款桃红酒富含树莓，草莓和黑醋栗香气，然后是带有桑椹果和草莓口味活泼而愉悦的口感。
The resultant Rose abounds with raspberry, strawberry and cassis aromas, followed by a crisp lively palate with mulberry and strawberry flavors.
详细介绍了高澄清度桑椹果汁饮料的加工工艺及关键技术，确定了产品的配方和最佳工艺参数。
The processing and key technique of high clarity mulberry juice were introduced. Optimum recipe and processing parameter of juice were determined.
采用桑椹为原料，运用桑椹发酵酒酿造技术与桑椹果汁浸泡工艺技术相结合可获得风味独特的桑椹酒。
Combined fermentation technology with original fruit soaked process could get unique flavor mulberry wine which made mulberry fruit as raw material.
近年来，大量研究表明，桑椹果含有大量的活性酚类物质，主要包括：花色苷，黄酮，黄烷酮和酚类的酸。
Recently, many researches have shown that mulberry fruits had antioxidant polyphenols, mainly anthocyanins, flavonols, flavonol glycosides and phenolic acids.
这款桃红酒富含树莓，草莓和黑醋栗香气，然后是带有桑椹果和草莓口味活泼而愉悦的口感。结尾美妙的表现出很好的酸度。
The resultant Rose abounds with raspberry, strawberry and cassis aromas, followed by a crisp lively palate with mulberry and strawberry flavors. A zesty acid finish balances it off beautifully.
桑椹果酱是以新鲜桑椹为主要原料，添加砂糖、柠檬酸、增稠剂等辅料，经打浆、真空浓缩、灭菌等工序加工而成的低糖果酱。
The mulberry jam is made from fresh mulberry and sugar, citric acid, thickening agent. by undergoing a set of process as pulping, vacuum concentration and sterilization.
桑椹果酱是以新鲜桑椹为主要原料，添加砂糖、柠檬酸、增稠剂等辅料，经打浆、真空浓缩、灭菌等工序加工而成的低糖果酱。
The mulberry jam is made from fresh mulberry and sugar, citric acid, thickening agent. by undergoing a set of process as pulping, vacuum concentration and sterilization.
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