CAJ | 학술논문

目的①在黑果枸杞资源分布研究的基础上，对黑果枸杞进行开发利用的研究，以拓宽该资源利用的渠道；于进行了黑果枸杞果酱的研制及相关指标的测定。方法①查阅标本和相关文献资料；于通过正交实验优化制作工艺。结果①绘制全国及甘肃黑果枸杞资源分布图；于经测定果酱可溶性固形物为63.63%,酸度为PH=5.62,细菌总数≤200个/ml。
목적①재흑과구기자원분포연구적기출상，대흑과구기진행개발이용적연구，이탁관해자원이용적거도；우진행료흑과구기과장적연제급상관지표적측정。방법①사열표본화상관문헌자료；우통과정교실험우화제작공예。결과①회제전국급감숙흑과구기자원분포도；우경측정과장가용성고형물위63.63%,산도위PH=5.62,세균총수≤200개/ml。
Objective ①Make resources distribution of Lycium ruthenicum Murr And it can provide basis for the development and utilization of breeding work. ②Mature fruit of black fruit wolfberry was used to prepare a new fruit jam and the determination of its stability.Methods ①Consulting the specimen and pertinent literature.②Process are optimized by the orthogonal experiment.Results ①Respectively drawn nationwide and black fruit of Chinese wolfberry resources distribution in gansu province.②The determination of soluble solids to jam is 62.63%and the acidity is 5.62.The Microbial content is less than 200 each ml.