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英语翻译红枣,又名大枣,最突出的特点是维生素含量高,有“天然维生素丸”的美誉.本文对红枣果冻的加工工艺进行了探讨.将红枣
题目内容：
英语翻译
红枣,又名大枣,最突出的特点是维生素含量高,有“天然维生素丸”的美誉.本文对红枣果冻的加工工艺进行了探讨.将红枣粉碎、浸提、过滤后得到红枣汁,然后与熬煮后的糖混合在一起,加入明胶,调配,加入柠檬酸,即可成型.并运用正交试验设计对红枣果冻的加工工艺进行了研究.结果表明：40%红枣汁、5%明胶、15%白糖、0.25%柠檬酸的工艺参数为最佳配方,可研制出色泽均匀、组织状态良好、口感细腻、酸甜适宜、香气协调的红枣果冻.
PS：自己弄了这些 中间那两句太纠结了 帮忙修正并翻译下吧
Red dates,also known as Chinese dates,the most prominent feature is the high content of vitamins,there are "natural vitamin pill" in the world.In this paper,red date jell-o processing technology were discussed.
将红枣粉碎、浸提、过滤后得到红枣汁,然后与熬煮后的糖混合在一起,加入明胶,调配,加入柠檬酸,即可成型.并运用正交试验设计对红枣果冻的加工工艺进行了研究.
The results showed that:40% juice,5% gelatin,15% sugar,0.25% citric acid of the process parameters for the best formula to develop a uniform color,organized in good condition,the taste of sweet and sour appropriate,the aroma of coordination red date jell-o.
英语翻译
红枣,又名大枣,最突出的特点是维生素含量高,有“天然维生素丸”的美誉.本文对红枣果冻的加工工艺进行了探讨.将红枣粉碎、浸提、过滤后得到红枣汁,然后与熬煮后的糖混合在一起,加入明胶,调配,加入柠檬酸,即可成型.并运用正交试验设计对红枣果冻的加工工艺进行了研究.结果表明：40%红枣汁、5%明胶、15%白糖、0.25%柠檬酸的工艺参数为最佳配方,可研制出色泽均匀、组织状态良好、口感细腻、酸甜适宜、香气协调的红枣果冻.
PS：自己弄了这些 中间那两句太纠结了 帮忙修正并翻译下吧
Red dates,also known as Chinese dates,the most prominent feature is the high content of vitamins,there are "natural vitamin pill" in the world.In this paper,red date jell-o processing technology were discussed.
将红枣粉碎、浸提、过滤后得到红枣汁,然后与熬煮后的糖混合在一起,加入明胶,调配,加入柠檬酸,即可成型.并运用正交试验设计对红枣果冻的加工工艺进行了研究.
The results showed that:40% juice,5% gelatin,15% sugar,0.25% citric acid of the process parameters for the best formula to develop a uniform color,organized in good condition,the taste of sweet and sour appropriate,the aroma of coordination red date jell-o.
红枣,又名大枣,最突出的特点是维生素含量高,有“天然维生素丸”的美誉.本文对红枣果冻的加工工艺进行了探讨.将红枣粉碎、浸提、过滤后得到红枣汁,然后与熬煮后的糖混合在一起,加入明胶,调配,加入柠檬酸,即可成型.并运用正交试验设计对红枣果冻的加工工艺进行了研究.结果表明：40%红枣汁、5%明胶、15%白糖、0.25%柠檬酸的工艺参数为最佳配方,可研制出色泽均匀、组织状态良好、口感细腻、酸甜适宜、香气协调的红枣果冻.
PS：自己弄了这些 中间那两句太纠结了 帮忙修正并翻译下吧
Red dates,also known as Chinese dates,the most prominent feature is the high content of vitamins,there are "natural vitamin pill" in the world.In this paper,red date jell-o processing technology were discussed.
将红枣粉碎、浸提、过滤后得到红枣汁,然后与熬煮后的糖混合在一起,加入明胶,调配,加入柠檬酸,即可成型.并运用正交试验设计对红枣果冻的加工工艺进行了研究.
The results showed that:40% juice,5% gelatin,15% sugar,0.25% citric acid of the process parameters for the best formula to develop a uniform color,organized in good condition,the taste of sweet and sour appropriate,the aroma of coordination red date jell-o.
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