Study on character of processing in different plum variety;
青梅品种加工特性的研究
The extract technology of polyphneol in plum was optimized by quadric regression orthogonal rotary tests.
以青梅果实为材料,采用二次回归正交旋转组合设计对其多酚的提取工艺进行了优化研究,结果表明,其最佳提取参数为温度50℃、时间4h、乙醇浓度60%、液料比30∶1。
A kind of produce technique of sour plum fumet and analysis of its nutrition composition;
一种青梅原汁的生产工艺及营养成分分析
A technique of sour plum juice was researched in this paper.
确定了青梅原汁的生产工艺流程和参数。
Technology Optimization of Acetic Acid Fermentation of Greengage Vinegar;
青梅果醋醋酸发酵工艺的优化
The best formula of the jam was determined by orthogonal test to study the processing technology of greengage jam.
本研究通过正交试验探讨青梅果酱最佳配方,研究青梅果酱的制作工艺。
Perilla greengage jam is made according to the principle of food process.
紫苏梅酱以紫苏、青梅为主原料,配以其它辅料,加工研制而成。
The effects of green plum raw juice content,different buffering agents,and different carbon sources on the fermentation of green plum raw juice were studied and the optimal technical parameters for the fermentation were summed up as follows: 50 % green plum raw juice,addition of 22 % cane sugar,addition of potassium tartrate to regulate pH value to 3.
研究青梅原汁含量、不同缓冲剂、不同碳源等因素对青梅原汁发酵的影响,得出青梅发酵酒生产的最适发酵工艺条件参数:青梅原汁50%,添加蔗糖22%,添加酒石酸钾调pH到3。
The complete production technology of green plum fruit wine,the main effect factors including spirit content(%),time(day) and raw material ratio(green plum:spirit)of soaking and extracting green plum wine were researched and the optimal technology conditions were determined.
系统地对青梅果酒的工艺进行了研究，对影响青梅浸提的主要因素包括酒精、浸提时间和浸提比例通过正交试验和感官评定进行优选。
Processing juice quality characters of different Prunus mume varieties;
不同青梅品种果汁加工品质比较研究
Separation and Determination of Organic Acids in Flower,Branch and Leaf Extract of Prunus mume by HPLC;
高效液相色谱法分析和检测青梅花、枝、叶中有机酸的种类和含量
Occurrence and control of main diseases and pests on Prunus mume;
青梅主要病虫害的发生及防治