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- The producing techniques study on hylocereus undutus low sugar fruit chip 火龙果低糖果脯的加工工艺
- low sugar fruit chip 低糖果脯
- After meal, guest can also from the pillbox take the sugar fruit. 饭后，客人还可以从丸药盒里取食糖果。
- Fruit qualities had two types of high sugar and acid content and thick pericarp and low sugar and acid content and thin pericarp. 贡柑的果实品质有高糖高酸皮厚和高糖低酸皮薄类型，适合选育耐贮型或即食型的贡柑新品系。
- Drives to popularize drinks with low sugar content raise the hackles of sugar producers. 提倡低糖饮料的运动使食糖生产者甚为恼怒。
- The drinks were garnished with sugared fruit. 饮料与 sugared 水果一起装饰。
- Both GT96-167 and GX97-18 are high-yielding in cane but with low sugar content and late maturity. 桂糖96-167、桂辐97-18是晚熟低糖高产类型亲本。
- Processing technique of low sugar Momordica Charantia L.Succades was studied in this paper. 对低糖苦瓜凉果的加工工艺进行了研究;
- With creation as endless source , this company develops green healthy instant food with low fat and low sugar . 公司视创新为不竭的源泉，不断开发新的低脂，低糖绿色健康方便食品。
- Using overstocked blackcurrant juice concentrate to produce low sugar jam and jelly products. 利用积压的黑加仑浓缩果汁生产黑加仑果酱、果冻。
- Low sugar preserved Hawthorn with good color, fragrance, flavor and shape was produced. 试验对低糖山楂凉果的加工工艺进行了研究。
- In this study, low sugar content Lentinula edodes sweety was produced using Lentinula edodes as main material. 利用未成熟的芒果为原料,研究低糖芒果果脯的生产技术。
- A low sugar compound jam was processed by using carrot and jujube as the raw materials. 以胡萝卜和红枣为主要原料,进行低糖复合果酱的研制。
- In the food industry, serves as the grape wine and the sugar fruit juice clarifying agent, beer stabilizing processing, saccharification processing, the syrup purification and so on. 在食品工业上，用作葡萄酒和糖果汁的澄清剂，啤酒的稳定化处理，糖化处理，糖汁净化等。
- Features： strong chocolate with best green tea powder and crispy almond pieces. Treated with low sugar, low fat. It's a very healthy food. 特色：浓郁的巧克力，以低糖、脂的处理方式，配合著上选的抹茶粉及香脆的杏仁角，是合乎健康本位的产品。
- PGL-B machine is suitable for Chinese traditional medicine granule, such as capsule and no or low sugar and tablet or coating of granule. PGL-B型喷雾干燥制粒机适用于中成药制备冲剂、胶囊、片剂颗粒或对颗粒进行包衣。
- After the processes of hot mixing,pelleting,drying and tabletting,a kind of low sugar healthy Fructus Phytllanthi buccal tablet was prepared. 结果表明,以余甘子提取物及赤藓糖醇为主要原料,以酒精为湿润剂,再添加适量的添加剂及食用香精,可制得有余甘子风味、口感好、硬度适中的低糖余甘含片。
- This article introduced the pivotal technology of low sugar techniques of Chinese traditional foodstuff-preserved fruits of 揅hao Shan? 本文叙述低糖新工艺、新口味的关键技术在潮汕凉果这一传统小食品生产中的应用。
- The invention relates to a method for processing phyllanthus emblica fruit chips. 本发明涉及一种余甘果片的加工方法。
- With isomaltose oligosaccharide as sweetener, low sugar ice cream was developed by adding natural aloe juice for its pure fragrance and bitter taste. 本研究利用天然植物芦荟榨汁,将其特有的"清香苦味"添加入冰淇淋中,配以异麦芽低聚糖为甜味剂研制低糖冰淇淋。
