酸味糖果 的英文怎麼說

中文拼音 [suānwèitángguǒ]
酸味糖果 英文
acid drop
  • 酸 : 酸構詞成分。
  • 味 : Ⅰ名詞1 （味道） taste; flavour 2 （氣味） smell; odour; savour 3 （意味; 趣味） significance; int...
  • 糖 : Ⅰ名詞1 [化學] （碳水化合物） sugar 2 （食糖的統稱） sugar 3 （糖果） sweets; candy; sweety Ⅱ形容...
  • 果 : Ⅰ名詞1 （果子） fruit 2 （事情的結局; 結果） result ; consequence 3 （姓氏） a surname Ⅱ動詞（吃...
  • 酸味 : sour; tart flavour; acidity
  • 糖果 : sweet; bonbon; candy; sweetmeats糖果店 sweet shop; candy store; confectionery
  1. Fruit sparse juice drink class, carbonic acid drink, disposition liquor, candy, jam, m. s. g, 0. 05gkg

    果疏汁飲料類、碳酸飲料、配置酒、糖果、果醬、調味醬， 0
  2. Cinnamon is used to flavor various foods, including cakes, cookies, apple pie, donuts, buns, puddings, pancakes, compotes, yogurt, and candies

    肉桂被使用在調味各式各樣的食物，包括蛋糕、餅乾、蘋果派、甜甜圈、小圓麵包、布丁、薄煎餅、蜜餞、酸奶，和糖果。
  3. The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma

    結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。
  4. The results show that a product with fine quality and pleasant flavour can be obtained from hedgehog hydnum juice 10 %, sugar 7 %, powdered milk 4 % and streptococcus thermophilus and lactobacillus bulgaricus ( 1 : 1 ) 3 %

    試驗結果表明:猴頭汁添加量為10 % ，加糖量為7 % ，奶粉添加量為4 % ，發酵劑（保加利亞乳桿菌和嗜熱乳酸鏈球菌1 : 1 ）接種量為3 % ，可制得質地細膩、風味優良的猴頭汁酸乳。
  5. Sugar content does not increase after harvest, but acids are broken down during ripening, thus decreasing tartness

    採收以後，糖份不會再增加，果酸漸漸的分解，降低藍莓的酸澀味。
  6. Adpt company grow albumen yellow powder insect with meticulous care, become with meticulous care by the all technique expert, the egg white quality content is up to 60 %, implying abundant amino acids and to the human body bendficial other nourishment compositions, this product is in keeping with to increase various rice noodles, dumpling farcing, moon cake, condiment, nodles, pot ba, bread, candy, pastry and various biscuit in

    採用我公司精心培育高蛋白黃粉蟲，經我公司高技術專家精心研製加工而成，蛋白質量含量高達60 % ，含有豐富的氨基酸和對人體有益的其他營養成分，本產品適合添加各種米面，水餃餡、月餅、調味品、面條、鍋巴、麵包、糖果、糕點和各種餅干中。
  7. The results show that the grape resources have diversity in shape and average weight of bunch and berry, total sugar content, total acid content, color of skin, firmness of flesh, particular flavor

    結果表明，在葡萄果穗形狀、果穗大小、果粒形狀、果粒大小、果粒重量、可溶性總糖含量、總酸含量、果實顏色、果肉硬度和香味等方面均存在豐富的遺傳多樣性。
  8. Bouquet : beguiling aromas of unipe fruit and flowers balance perfectly. taste : the acidity and the residual sugar integrate well to caress the palate gently. leaving an after - taste of the prosecco

    特色：香氣:極其均衡的水果香和花香。口感:在口中可以感受到酸味和殘留的糖分的完美結合，餘味有普勞塞考葡萄的味道。
  9. The production practice suggests that waste beer yeast could be used in the production of health food ( yeast extract, flavoring, white powder, fruit vinegar, beverage etc. ) and for the extraction of bioactive substances ( sod, fdp, rna, - glucan, glutathione etc. ) in medicine field

    研究表明，啤酒廢酵母可以用於生產酵母浸膏、天然調味品、營養蛋白粉、營養果醋、發酵酸乳飲料、胞壁多糖等營養食品；在醫藥上可作為提取sod ， fdp ， rna ，谷胱苷肽及葡聚糖等生物活性物質的好材料。
  10. Besides, there was a decrease in the content of vc, soluble sugar and organic acid, and the sugar - acid rate

    此外，果實vc含量可溶性糖含量與有機酸含量，以及糖酸比均下降，風味降低。
  11. By the way of orthogonal experiment, we studied the effects of the different sugar - acid proportions, solidification ' s types and concentrations and the content of apple on the flavor, texture and color of the fruit of chinese wolfberry cake, and affirmed the best prescription

    通過正交實驗，研究了不同糖酸比、增稠劑種類和濃度以及蘋果含量對枸杞糕的風味、質地、顏色的影響，從而確定其最佳配方。
  12. Flamboyant aromas of dried pineapple combined with fresh apricots and honey in this rich, unctuous wine that ' s incredibly sweet yet not cloying, thanks to vibrant acidity

    此酒香氣馥郁，蘊含菠蘿干與清新的杏子、蜂蜜芬芳。酒體豐腴而醇郁。口味十分甜潤，與精緻的果酸交相輝映，恰倒好處。因為冰酒高糖度的原因，所以歐美人常用為餐后點心酒
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