actinidia chinensis fruit

基本解释

The separation of Polysaccharides extracted from Chinensis Actinidia Fruit by Ultrafiltration Membrane is tested.
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 key techniques of processing Actinidia chinensis fruit are color maintenance, hardening, vacuum permeation of sugar and drying.
低糖猕猴桃果脯加工的关键技术是护色，硬化，真空渗糖和烘干。
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了研究。