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konjak flour
相关语句
  魔芋精粉
     Evaluation Methods of the Quality of Konjak Flour
     魔芋精粉品质的评价方法
短句来源
     Adding the basic konjak flour solution had obvious effect on the quality of the product,and the best rate of the basic konjak flour solution was 25.5 %.
     碱性魔芋精粉溶液的加入对产品质量有明显影响,其加入量以25.7%为宜。
短句来源
     Method Konjak glucomannan was abstracted from konjak flour,and was determined by ultraviolet spectrophotmtry.
     〔方法〕从魔芋精粉分离出葡甘露聚糖纯品,采用外标法进行定量,紫外分光光度计测定。
短句来源
  魔芋粉
     The optimum ingredients for the preparation were found as follows: gelatin-modified starches 10g,konjak flour 15g,sucrose 30g, chitosan 1.5g, citric acid 3.0g, sucrose ester 0.1g, glycerol monostearate 0.1g and essence 0.1%. The gum-sweets has the favorable flavor.
     确定了含功能因子壳聚糖软糖的适宜配方:变性淀粉10g、魔芋粉15g、蔗糖30g、壳聚糖1.5g、柠檬酸3.0g、蔗糖酯0.1g、单甘酯0.1g、香精0.1%。
短句来源
     The formula for production of wheat malt noodle was: wheat malt flour 4.0%, SSL-CSL 0.2%, konjak flour 0.4% and compound phosphate 0.1%.
     小麦芽面条的生产配方为:小麦芽粉4%,SSL-CSL为0.2%,魔芋粉0.4%,复合磷酸盐0.1%,其他为面条用小麦粉。
短句来源
  魔芋胶
     the best ingredients of the preserved sweetened plum pudding: was that plum syrup 19%, glucose 11.9%, cane sugar11.9%, konjak flour 0.57%, carrageenan 0.38%, citric acid 0.71%, sodium chloride 0.47% and potassium chloride 0.095%;
     话梅果糕的最佳配方为话梅浆19%,葡萄糖11.9%,蔗糖11.9%,魔芋胶0.57%,卡拉胶0.38%,柠檬酸0.71%,氯化钠0.47%,氯化钾0.095%;
  “konjak flour”译为未确定词的双语例句
     While heated, basic konjak flour solution will solidify as inconvertible gel, which not only could further increase the content of konjak gel and production yield, but also could be beneficial to increase the adhesiveness of products and decrease the loss of the complex chemicals of gelatin and sodium alginate, which was liquid at high temperature.
     在加热过程中碱性魔芋凝胶溶液将逐渐凝固成不可逆的凝胶状,这样不但可以进一步增加魔芋凝胶的含量,提高出品率,还有利于提高产品的粘接性,并减少高温下呈液态的明胶—海藻酸钠复合剂的流失。
短句来源
     The best rate of the basic konjak flour solution was 25.5%.
     其加入量以占猪耳原料25.7%为宜。
短句来源
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Two different evaluation methods of the quality of konjak flour were introduced in detail. Both methods have practical significance. Conditions required for the use of each method we-e also discussed respectively.

详细介绍了两种能用于生产实际的魔芋精粉品质的评价方法及其使用条件。

This paper studied the fabrication technique of the chewing gum chips with chitosan without sucrose. The chitosan and konjak flour was the adhesive and forming agent. The production applied sodium cyclatame and aspartame as sweeteners and mentha arvensis oil et al, as flavouring agent. The production technique and ingredient of the chewing gum chips with chitosan were determined.

主要介绍无蔗糖壳聚糖口香片的研制过程。该产品以壳聚糖、魔芋精粉作为胶凝剂和成形剂,以甜蜜素和蛋白糖为甜味剂,以薄荷素油等为风味剂研制而成。确定了壳聚糖口香片的生产工艺和配方。

We study the fabrication technique of the refreshing and tasty chewing gum chips. The chitosan and konjak flour are the adhesive and fonning agent, the liquorice is sweeteners and the menthe arvensis oil is flavoring agent. We determined the optimal technics and ingredient of the refreshing and tasty chewing gum chips.

本文介绍了清凉爽口片的研制过程。以壳聚糖和魔芋精粉作为胶凝剂和成形剂,甘草苷作为 甜味剂,薄荷素油等作为风味剂,通过正交试验确定了清凉爽口片的最佳工艺和配方。

 
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