话梅

结果表明，食盐、柠檬酸、柠檬酸钠、话梅粉和麦芽糖醇这几种主要原辅料的用量对无糖型话梅含片的风味有较大的影响。

The result showed that the quantities of salt , citric acid , sodium citrate , preserved plum flour and maltitol had great effects on the flavour of the troche .

本文分析了我国HACCP在蜜饯凉果生产中的应用现状和存在的问题，对HACCP在话梅生产中的应用进行了设想，以期为HACCP体系在话梅生产中的建立和应用提供参考。

The paper reviewed the application of HACCP system and problems in preserved fruit processing . In order to provide reference to the later application of HACCP system in plum processing , suggestions were made here .

最佳干燥条件是60℃下干燥15h左右，使话梅糕的水分含量控制在21.5%之间。

The optimum drying condition was 60 ℃ for about 15 hours , so that the moisture content of the pudding could be controlled around 21.5 % .

可爱的吉姆在六月天坐在沙丘上吃着话梅。

Cute Jim sat on the dune eating a prune in June .

话梅果糕的制作

Processing Method of Fruit Pudding with Preserved Sweetened Plum

正如你方所知，最近话梅的市场需求量变得很大，如此大的需求对价格唯一的影响是价格上涨。

As you know , there has been a large demand for dried plum lately , and such a growing demand can only result in increased prices .

目前，最受欢迎的是话梅柠檬水，它又甜又酸又咸，既放纵又收敛。

For now , the most bracing flavor comes in lemonade steeped with salted plum , sweet , sour and briny , indulgent and chastening at once .

梅果和它的系列加工品，如梅汁、梅酒、梅酱、话梅、糖青梅等都是对人体健康有益的保健食品。

Mei fruit and all its processing food series , such as Mei juice , Mei wine , Mei jam , hua Mei , syrup green Mei , etc.

结果表明，润湿剂的浓度、几种主要原料的用量、干燥终点等对保健型话梅润喉片的质量有较大的影响。

The results showed that the concentration of moistening agent , the quantities of several primary materials and drying terminal point had great effects on the quality of the troche .

但是我方现在以供发货的就只有很少的几包了，但是，如果你方能够给予比较合理的递盘，你方将很有可能得到仅剩的几包话梅。

We would inform you that few parcels we have at present are under offer elsewhere . However , if you should make us an acceptable bid , there is the possibility of your obtaining them .

为了让压力满满的日本人能够重回童年，东京开了一家随便吃“便宜糖果”店帮助人们梦想成真，并且不必像儿时那样在跳跳糖和酸话梅之间犹豫不决。

Tokyo 's all-you-can-eat " dagashi " or " cheap candy " bars make that childhood fantasy come true , giving stressed-out Japanese a chance to relive ( 4 ) the good old days when their biggest problem was deciding between fizzy sticks and sour plums .

本论文以话梅为原料，通过比较试验、正交试验和感官评定等方法，对凝胶剂的配比、话梅果糕的配方、风味调节、干燥等工艺条件进行了探索。

In this paper , the preserved sweetened plum being used as materials , the proportion of blended gum , the ingredients , the flavor regulation , the drying conditions of fruit pudding and so on were studied by comparison experiment , orthogonal design test and sensory evaluation method .

话梅果糕的最佳配方为话梅浆19%，葡萄糖11.9%，蔗糖11.9%，魔芋胶0.57%，卡拉胶0.38%，柠檬酸0.71%，氯化钠0.47%，氯化钾0.095%；

The best ingredients of the preserved sweetened plum pudding : was that plum syrup 19 % , glucose 11.9 % , cane sugar 11.9 % , konjak flour 0.57 % , carrageenan 0.38 % , citric acid 0.71 % , sodium chloride 0.47 % and potassium chloride 0.095 % ;