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    Treated with 65U cellulase((55±1)℃,pH(5±01))and soaked with 5 time water for 90 min after gelatinization,the ratio of rehydration reached 336 from 258.The sensory and eating quality were improved,and its taste was similar to the fresh cooked rice soup. 
    原料经糊化处理后,添加65U果胶酶((55±1)℃,pH(5±0 1))、5倍量水浸泡处理90min,可使方便稀饭复水率由原来的2 58提高到3 36,成品的感官品质与食用品质明显改善,口感与新鲜稀饭相似.
    Study on the Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation
    乳酸菌发酵改善米粉食用品质机理的研究
    Effects of Chalkiness on Cooking and Eating Quality Properties of Long-Grain Rice
    垩白对籼米蒸煮食用品质的影响
    Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation
    乳酸菌发酵改善米粉食用品质的机理
    EFFECT OF γ-IRRADIATION AS PRE-TREATMENT METHORD ON DRYING CHARACTERISTIC AND MILLING AND EATING QUALITY OF RICE
    ~(60)Coγ辐照预处理对晚粳稻干燥特性及加工、食用品质的影响研究
    In order to lay the foundation for producing and quality controlling of germinated brown rice(GBR) and developing brown rice food, producing, transforming or degrading of main materials during germinating, kinetics property of brown rice germinating, its physicochemical property and eating quality were studied, model of brown rice germinating was established, and techniques for GBR was optimized.
    本文以糙米为原料,研究糙米发芽过程主要物质的产生、转化或降解,建立糙米的发芽模型,研究糙米发芽的动力学特性,发芽糙米的物化特性和食用品质,优化糙米的发芽工艺,为发芽糙米的生产、品质控制和发芽糙米食品的开发提供依据。
    Consumers are becoming more and more concerned about the eating quality and healthy functions of animal products.
    消费者越来越重视畜产品食用品质及保健功能 ,肉品质的控制日趋重要。
    Scanning Electron Microscopy was used to analyze the microstructure of Chinese style white salted noodles and fried instant noodles made from flours with different starch and protein contents mixed with wheat starch,wheat active gluten powder and common flour. The processing characteristic and eating quality of each mixture were also tested at the same time.
    以小麦淀粉、小麦活性面筋粉和标准面粉为原料 ,通过控制各原料比例的方法 ,结合扫描电子显微镜技术 ,观察与分析了不同淀粉与蛋白质含量的混合粉在制作面条和方便面过程中微观结构、加工特性及食用品质的变化情况。
    The correlation between the physical and chemical property and rheologic al characteristics of dough with the eating quality were studied .
    通过对各指标与食用品质之间的相关性研究,旨在确定兰州拉面专用粉的品质指标,为开发拉面专用粉提供理论依据。
    When using only one method to evaluate wheat varieties noodle eating quality,noodles should be 2 mm in wide,without salt,cooked in optimai cooking time,and the stored time and pretreatment should be the same during the evaluating course.
    用一种方法来评价不同小麦品种(系)所制面条的食用品质时,应采用的较优条件为:用细面条、不加盐、最佳煮制时间的样品准备方式,相同放置时间、相同样品评价前处理方式。
    The cooking quality, eating quality and organoleptic properties of noodles can be enhanced significantly by quality improvers of noodles.
    面条加工中使用品质改良剂可以对面条的烹煮品质、食用品质、感官品质起到很大的改良作用。
    Comparing with a same rice resource, the higher the percentage of head rice is,the better is the rice eating quality.
    同一品种稻米中 ,整精米率高则米饭的食用品质越好
    Then being processed on gravity separator,the bulk density and germination rate from discharge hole 1 to discharge hole 5 decrease in sequence,the testing results for the bulk density are more obvious and the germination rate not obvious as compared with non-gravity separating. At the same time less the specific gravity and eating quality difference between grains,larger the grain thickness.
    再经重力分选后,从1口到5口容重和发芽率依次减小,与未经重力分选样相比,容重测试分选结果较明显,发芽率测试分选结果不明显,同时也表明粒径较大区间段的籽粒其内部籽粒间的比重和种用品质差异性较小,2.6~2.8 mm和2.8~3.0 mm粒径区间重力分选后食用品质测试指标表现不一致。
    Process of domestic and foreign instant rice are soaking rice,steaming,seperating,drying and packaging,but there are different standard demands at every producing step,also influence directly eating quality of instant rice.
    国内外方便米饭的生产工艺都是大米浸泡→蒸煮→离散→干燥→包装,但在各个生产步骤上都有着不同的标准要求,也直接影响着方便米饭的食用品质
    In general,Jiaotou fermented CSB showed better eating quality indicated by parameters of TPA.
    总的来说,TPA分析结果表明酵头发酵馒头有着较好的食用品质
 

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