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potato flour
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  马铃薯粉
     The research for the effect of dehydrated potato flour on bread quality
     脱水马铃薯粉对面包品质的影响
短句来源
     The Application of US Dehydrated Potato Flour in Chinese Moon Cake
     美国脱水马铃薯粉在月饼中的应用研究
短句来源
     The effect of dehydrated potato flour on bread quality,including tenderness,elasticity,and volume,and on product quantity were studied.
     研究了不同添加量的脱水马铃薯粉对吐司方面包特性的影响,包括面包的松软度、弹性、体积以及产量等方面。
短句来源
     The result indicated that potato flour had distinct improving effect on the product quantity,tenderness and volume of the bread,but only little effect on the elasticity;
     结果表明,添加马铃薯粉对面包产量、柔软度以及体积具有比较明显的改善效果,但是对弹性效果不太明显;
短句来源
  马铃薯全粉
     Technology for processing textured starch chips made from potato flour
     马铃薯全粉虾片加工技术的研究
短句来源
     A Study on Application of Whole Potato Flour to Bread
     马铃薯全粉在面包中的应用研究
短句来源
     The test result indicated that compared with wheat flour, potato flour featured very low moisture content, relatively big falling number and relatively high crude starch content.
     试验结果表明,较之小麦粉,马铃薯全粉水分含量很低,降落值较大,粗淀粉含量较高;
短句来源
     The potato instant noodles with 35% potato flour has good quality and flavor by analysis its post-cooking characteristics and flavor of different potato instant noodles with different percentage of potato flour.
     选用不同马铃薯全粉含量的混和粉制作方便面,通过对烹煮特性和食味品质的评价表明:马铃薯全粉含量达到35%时,方便面仍具有良好的商品品质。
短句来源
     Compared with wheat flour, the physicochemical properties of wheat flour, full potato flour and their mixture were determined, and the rheological properties of the mixed potato and wheat flours are studied by dint of a farinograph and an extensometer.
     以小麦粉为对照,对小麦粉、马铃薯全粉以及其混合粉的理化特性进行了测定,而且借助粉质仪、拉伸仪对马铃薯全粉和小麦粉的混合粉的流变学特性进行了研究。
短句来源
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  土豆粉
     A STUDY OF USING POTATO FLOUR IN CALVATIA CANDIDA'S SUBMERGED CULTURE
     土豆粉在白马勃液体培养中的应用研究
短句来源
     The results showed that the most appropriate carbon sources are: monosaccharide is glucose, disaccharide is sucrose, and polysaccharide is corn meal, wheat flour, wheat bran powder and/or potato flour.
     结果表明 ,最适碳源单糖为葡萄糖 ,二糖为蔗糖 ,多糖为玉米粉、小麦面粉、麸皮粉或土豆粉 ; 最适氮源为硫酸铵、黄豆饼粉、花生饼粉或蛋白胨 ;
短句来源
  “potato flour”译为未确定词的双语例句
     Studies on the Fat ReplacerⅡ——Research on Composition and Performance of Low DE Maltdrier Produced From Potato Flour
     脂肪代用品的研究Ⅱ——低DE值马铃薯淀粉麦芽糊精组成与性能研究
短句来源
     The color of the product was better when the fresh sweet patato was soaked in the solution of 0.5% Na_2SO_3.And the dispersed nutrients of the product meant more rational proportioned while raw and processed materials were wade composite of 55% sweet potato flour,25% maize flour and 20% soybeen flour.
     将原料薯片用 05%的Na_2SO_3溶液浸泡10min护色,可使膨化产品获得良好的色泽,当以 55%的红薯粉配比25%的玉米粉和20%的大豆粉进行混合膨化后,可得到营养组成更加均衡合理的产品,
短句来源
     Studies on the Fat Replacer I— Study on Hydrolysis of Different Enzymes to Produce the Maltdrier of Low DE Value from Potato Flour
     脂肪代用品的研究Ⅰ——不同淀粉酶水解马铃薯淀粉制备低DE值麦芽糊精研究
短句来源
     It was found that:(1)The final alcohol concentration in the fermented liquor was about 10.7%(V/V,20℃),and the starch conversion efficiency was about 88.6% from raw sweet potato flour, (2)From raw corn flour the final alcohol concentration in the fermentation liquor was about 12.4%(V/Y, 20℃), and the starch conoversion efficiency was about 90.7%.
     原料出酒率36.5%。 (2)玉米面原料:醪液酒度12.4%(v/v,20℃),淀粉利用率90.7%,原料出酒率35.8%。
短句来源
     2. added maize and sweet potato flour to the soil could promote the growth of tobacco.
     2施用玉米残体和甘薯残体能显著影响烟草的生长发育。
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  potato flour
However, a declining trend in acceptability was observed with increasing level of potato flour for all the sensory characteristics.
      
All the ingredients were constant except water and baking time which increased and decreased, respectively, with the increase in level of potato flour incorporation.
      
Thus, it can be concluded that potato flour can be stored safely for six months, both at room and refrigerated temperatures, without adversely affecting most nutritional components.
      
However, storage of potato flour for 6 months did not result in any significant changes in the nutritional parameters, except that moisture increased and ascorbic acid decreased.
      
Potato flour prepared from three commercially released varieties, OP-1, Kufri Sutlej and Kufri Ashoka, were stored for six months at room and refrigerated temperatures.
      
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The present paper describes the alcoholic fermentation of raw starch with uncocking by wild-type strain of Aspergillus niger n-11.It was observed that three factors, the varieties of raw materials, the amount of enzyme, the concentration of substrate affected the fermentation apparently.The amount of yeast starter gave little or even no effect to the fermentation.The uncocking system allows much energy saving in production from starch materials. The alcoholic fermentation with the uncocking system was successful...

The present paper describes the alcoholic fermentation of raw starch with uncocking by wild-type strain of Aspergillus niger n-11.It was observed that three factors, the varieties of raw materials, the amount of enzyme, the concentration of substrate affected the fermentation apparently.The amount of yeast starter gave little or even no effect to the fermentation.The uncocking system allows much energy saving in production from starch materials. The alcoholic fermentation with the uncocking system was successful in 50L fermentor. It was found that:(1)The final alcohol concentration in the fermented liquor was about 10.7%(V/V,20℃),and the starch conversion efficiency was about 88.6% from raw sweet potato flour, (2)From raw corn flour the final alcohol concentration in the fermentation liquor was about 12.4%(V/Y, 20℃), and the starch conoversion efficiency was about 90.7%.

从自然界分得野生型菌株黑曲霉n-11(Aspergillus niger n-11),进行了无蒸煮生淀粉酒精发酵研究。结果表明原料的种类、用酶量和醪液的浓度对酒精发酵有较大影响,酒母的接种量影响不大。该酒精发酵工艺砍掉了蒸煮工序,可以大大节约能耗等。50立升罐无蒸煮生淀粉酒精发酵试验已通过省级技术鉴定,结果如下。(1)薯干面原料:醪液酒度10.7%(v/v,20℃)。淀粉利用率88.6%。原料出酒率36.5%。(2)玉米面原料:醪液酒度12.4%(v/v,20℃),淀粉利用率90.7%,原料出酒率35.8%。

Submerged mycelial culture of Polyporus versicolor shows that glucose, potato flour are the suitable carbon sources and peptone peanut cake powder and soya flour are the suitable nitrogen sources. Nutritional ingredients and their optimal concentrations in medium are investigated by orthogonal devices. In addition to carbon and nitrogen sources, VB1 and the elements K, P, Mg, S also are essential nutritive factors for the mycelial growth. The suitable C∶N ratio in medium is 20 or so. This work...

Submerged mycelial culture of Polyporus versicolor shows that glucose, potato flour are the suitable carbon sources and peptone peanut cake powder and soya flour are the suitable nitrogen sources. Nutritional ingredients and their optimal concentrations in medium are investigated by orthogonal devices. In addition to carbon and nitrogen sources, VB1 and the elements K, P, Mg, S also are essential nutritive factors for the mycelial growth. The suitable C∶N ratio in medium is 20 or so. This work indicates the optimal medium(%) of liquid ferment as follows: glucose 4.0, peanut cake powder 1.0, peptone 0.3, KH2PO4 0.15, MgSO4·7H2O 0.05, VB1 0.005.

云芝菌丝体液体培养表明,葡萄糖、土豆粉是适宜的碳源,蛋白胨、花生饼粉和黄豆粉是适宜的氮源.采用正交设计考察了培养基的营养成分及其最适浓度.除碳、氮源外,VB1及K、P、Mg、S等元素也是云芝菌丝体生长所必需的营养因子.适宜的碳氮比(C/N)为20左右,其优化液体发酵培养基配方是(%):葡萄糖4.0、花生饼粉1.0、蛋白胨0.3、KH2PO40.15、MgSO4·7H2O0.05、VB10.005

The paper reported a study on singlescrw extrusion of the composite sweet potato flour. The affecting factors on the product were analysed. The results showed that the degree of extrusion was closely interrelated with mois- ture and pH value of the sweet potato flour. The color of the product was better when the fresh sweet patato was soaked in the solution of 0.5% Na_2SO_3.And the dispersed nutrients of the product meant more rational proportioned while raw and processed materials were wade composite...

The paper reported a study on singlescrw extrusion of the composite sweet potato flour. The affecting factors on the product were analysed. The results showed that the degree of extrusion was closely interrelated with mois- ture and pH value of the sweet potato flour. The color of the product was better when the fresh sweet patato was soaked in the solution of 0.5% Na_2SO_3.And the dispersed nutrients of the product meant more rational proportioned while raw and processed materials were wade composite of 55% sweet potato flour,25% maize flour and 20% soybeen flour.

介绍了用单螺杆挤出机膨化红薯粉的试验研究,分析了影响产品特性的一些因素。结果表明,膨化红薯粉的膨化度和可溶性与原料的水分含量, pH值等因素有密切关系。将原料薯片用 05%的Na_2SO_3溶液浸泡10min护色,可使膨化产品获得良好的色泽,当以 55%的红薯粉配比25%的玉米粉和20%的大豆粉进行混合膨化后,可得到营养组成更加均衡合理的产品,

 
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