latifolia L. Typha

latifolia L. Typha的基本解释

-

[医] 宽叶香蒲, 香蒲

与latifolia L. Typha相关的网络例句 [注：此内容来源于网络，仅供参考]

In order to study the effect of chitosan coating on keeping fresh to Typha latifolia L., the sensory quality of T. latifolia L. as well as its rate of weight loss, decay index, Vitamin C content, fibrin content and polyphenol oxidase activity, were determined after treated with chitosan coating.

在蒲菜贮藏过程中，通过评价其外观品质及测定其失重率、腐烂指数、维生素C含量、纤维素含量和多酚氧化酶活性等指标，研究壳聚糖涂膜对蒲菜采后生理和品质的影响。

The project of this research was to study the high-temperature sterilization and pasteurization of Typha latifolia.L, then to develop the technology of ambient storage of Typha latifolia.L and conquer the problem that Typha latifolia.L can not be stored for more than one month under ambient temperature, storage time of Typha latifolia.

本课题旨在利用高温杀菌和巴氏杀菌工艺对蒲菜进行热加工研究，以开发蒲菜常温保存技术，攻克蒲菜常温保鲜时间不超过一个月的难题，有效延长蒲菜的保藏期。

Thirdly, in order to get the high temperature sterilization method of Typha latifolia.L, the effect of intensity, time and temperature of sterilization on the color score, shear force, color difference, ascorbic acid content is measured. The optical high temperature sterilization method is to heat the raw material of Typha latifolia.L in water at 100℃ for 4min then cool fast, after vacuum package the Typha latifolia.L is sterilized at 115℃ for 15.92min and then cool entirely.

再次，为了得到蒲菜的合适高温杀菌条件，分别研究了杀菌强度、杀菌时间、杀菌温度对蒲菜的色泽感官评分、剪切力、色差、还原 Vc 含量的影响，最终得到了蒲菜的高温杀菌工艺为：将蒲菜 100℃热烫 4 分钟后快速冷却，真空包装后在 115℃杀菌 15.92 分钟后彻底冷却即成。

与latifolia L. Typha相关的网络解释 [注：此内容来源于网络，仅供参考]

cattail family; Typhaceae：香蒲科

香蒲 cat-tail common cat-tail; Typha latifolia L. | 香蒲科 cattail family; Typhaceae | 香蒲科 cat-tail family; Typhaceae