BLACKBERRY 化學(xué)特性,用途語,生産方法
化學(xué)的特性
Woody shrub, highly branched at the base; grows commonly in woods and hedgerows throughout the United States.
Many species are known: R. tomentosus Borkh., R. ulmifolius Schott, R. pubescens Raf., etc. The plant has prickly-armed branches
and berries that are green to red and shiny black when ripe. Blackberry has a refreshing, sweet flavor. The fluid extract and the tincture
are used in pharmacy preparations. The concentrated juice is used for flavoring gelatins, chocolate and candy fillings.
精油の成分
The main constituents include malic, succinic, oxalic, folic and ascorbic acids, sugar and volatile substances.
Blackberries have a refreshing, sweet flavor.
BLACKBERRY 上流と下流の製品情報(bào)
原材料
準(zhǔn)備製品