本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
Using Chinese kiwifruit juice as raw material through alcohol fermentation and acetic acid fermentation produce a kind of kiwifruit vinegar it has some health care functions.
本文依据软枣猕猴桃中果胶酶含质变化研讨软枣猕猴桃最佳采摘时间和最佳贮藏条件。
Based on the soft dates for pectinase content changes in kiwifruit research of soft dates kiwi best picking time and best storage conditions.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
Using Chinese kiwifruit juice as raw material, through alcohol fermentation and acetic acid fermentation, produce a kind of kiwifruit vinegar, it has some health care functions.
猕猴桃，猕猴桃，棕色的皮。
猕猴桃细菌性溃疡病是猕猴桃的重要病害。
Kiwifruit bacterial canker is an serious disease for kiwifruit.
从猕猴桃根际土壤分离到的生防菌株B56-3对猕猴桃溃疡病菌具有较强的抑菌活性。
Strain of B56-3 was obtained from the soil of the rhizosphere of kiwifruit, which had strong antibacterial activity against Pseuomonas syringae pv. Actinidiae.
以猕猴桃为原料，采用低温真空渗糖技术，研制开发出低糖猕猴桃果脯。
The processing technology of the low sugar kiwi preserved under lower temperature, vacuum osmotic condition was studied by using kiwi fruit as raw material.
分别用具有不同脱乙酰度和相对分子质量的四种壳聚糖澄清猕猴桃果汁，研究了不同壳聚糖的澄清效果和澄清后猕猴桃清汁的贮藏稳定性。
We also studied on the clarification effect of chitosan treatment with different deacetylation degree and molecular weight, and storage stability of clarified kiwifruit juice.
以猕猴桃酒为特色原料，选择较佳的配比量，制成风味独特的、具有营养保健功能的猕猴桃酒冰淇淋。
Using KiWi wine as the characteristic material, select the better burden quantity, a unique flavour and a high nutritional value KiWi wine ice-cream which have health care function was developed.
以猕猴桃皮渣为原料，研究盐析法提取猕猴桃皮渣中的果胶的工艺条件。
The technological parameters for extracting pectin from Chinese gooseberry pomace by salting-out method was studied.
以猕猴桃果为原料，利用超滤膜装置对浸提的猕猴桃果多糖进行分离。
The separation of Polysaccharides extracted from Chinensis Actinidia Fruit by Ultrafiltration Membrane is tested.
研究了猕猴桃干酒的生产工艺和关键工艺措施，并对猕猴桃酿酒适应性和猕猴桃干酒理化指标进行了探讨。
In this paper. the main processing technology of kiwifruit dry wine was studied. The enological characteristics of kiwifruit. sensory and physicochemical standards of the dry wine were also discussed.
根据2002 - 2009年陕西省猕猴桃生产的相关数据，采用动态灰色关联分析方法对猕猴桃生产影响因素进行分析。
Based on the related data of kiwifruit production in Shaanxi from 2002 to 2009, dynamic gray correlative analysis method was conducted to analyze its influential factors.
探讨了以榨汁后的猕猴桃果渣、玉米粉、麸皮为原料 ，经酒精发酵和醋酸发酵酿制猕猴桃果醋的生产工艺。
The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials.
猕猴桃由名毛桃，藤桃，因为猕猴桃是猕猴最喜欢的野生水果，故又名猕猴桃。
Kiwi fruit also named downy peach, vine peach. It is the favorite fruit of macaque, so it is also named Kiwi fruit.
以猕猴桃汁、赤砂糖为主要原料，运用正交试验设计对猕猴桃果冻的加工工艺进行研究。
Processing technology for microencapsulation of kiwi fruit seed oil by using air-flow piercing device;
以猕猴桃为主要原料，研究了猕猴桃保健饮料的加工工艺，介绍了生产过程中的操作要点。
With Chinese gooseberry as the main raw material, the processing technology of Chinese gooseberry health drinks is studied, and operation essentials in the processing described.
方法：建立猕猴桃根多糖的含量测定方法，以脱色率为指标，采用单因素试验法，通过优化与比较聚酰胺和DA201型大孔吸附树脂对猕猴桃根粗多糖的脱色作用。
Methods:To determine RACP by HPLC; The index is decolorate rate and haplo-factor method is adopted through comparing and optimizing the polyamide with DA201 gum on the decolorization of RACP.
本文结合信阳市实际对猕猴桃引种技术、引种猕猴桃品质分析评价和无公害栽培三方面进行了初步分析。
This paper preliminarily analyzed the possible combination of introduction, non-pollution cultivation and effects on the fruit quality of Chinese gooseberry with the local conditions in Xinyang.
本文结合信阳市实际对猕猴桃引种技术、引种猕猴桃品质分析评价和无公害栽培三方面进行了初步分析。
This paper preliminarily analyzed the possible combination of introduction, non-pollution cultivation and effects on the fruit quality of Chinese gooseberry with the local conditions in Xinyang.
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