Pineapple and pumpkin as raw materials, developed a new type of compound fruit cake, determined the fruit cake best formula and the best technical parameters.
本课题以凤梨和南瓜为原料,研制凤梨南瓜果糕,确定最佳配方和生产工艺条件;
Production of nourishing compound fruit vinegars from the raw material of Carica papaya from Changyang County, Hubei with apple or pineapple juice of abundant sugar was studied.
结果表明,木瓜汁与苹果汁制成的复合果醋,色泽清亮自然,具有两种果汁的复合香味,口感和香味都优于纯木瓜醋和木瓜菠萝复合果醋。
Objective To apply the microbial transformation to transforming the total saponins in the fruit of Panax ginseng (SFPG) and preparing ginsenoside compound K (C-K).
目的利用微生物转化法对人参果总皂苷(SFPG)进行生物转化,制备人参皂苷化合物K(C-K)。
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