actinidia chinensis fruit

基本解释

The separation of Polysaccharides extracted from Chinensis Actinidia Fruit by Ultrafiltration Membrane is tested.
以獼猴桃果爲原料，利用超濾膜裝置對浸提的獼猴桃果多糖進行分離。
The key techniques of processing Actinidia chinensis fruit are color maintenance, hardening, vacuum permeation of sugar and drying.
低糖獼猴桃果脯加工的關鍵技術是護色，硬化，真空滲糖和烘乾。
Methods The processing technology of functional chinensis actinidia fruit jelly was studied by orthogonal experiment Results The main materials were chinensis actinidia fruit juice and brown sugar.
方法以獼猴桃汁、赤砂糖爲主要原料，運用正交試騐設計對獼猴桃果凍的加工工藝進行了研究。