1) waxy corn starch paste
蜡玉米淀粉糊
1.
The modification of waxy corn starch paste by microwave irradiation was studied.
本文采用微波辐射对蜡玉米淀粉糊进行改性。
2) waxy maize starch
蜡质玉米淀粉
1.
The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.
本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
2.
The physiochemical properties, including granule appearance, microstructure of polarized light, gelatinization, transparency, retrogradation, freeze-thaw stability, rheology of waxy maize starch and so forth were studied systematically.
利用Brabender的粘度仪、扫描电子显微镜及Broorfield旋转粘度计等现代仪器研究了蜡质玉米淀粉的理化性质 ,包括颗粒形貌、偏光显微结构、糊化特性、糊的透明度、糊的凝沉性、糊的冻融稳定性以及糊的流变性等性质。
3.
The change of properties of waxy maize starch paste was studied after ultrasonic.
研究了超声波处理前后蜡质玉米淀粉的流变性质变化。
3) waxy corn starch
蜡质玉米淀粉
1.
The properties of mono-starch phosphate made from potato starch,waxy corn starch,tapioca starch,and wheat starch were studied.
本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能 ,着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响 ,结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。
2.
Firstly, hydroxypropyl waxy corn starch(HPWCDS) was obtained from waxy corn starch by microwave radiation.
本论文主要研究了以蜡质玉米淀粉为原料,采用微波法制备羟丙基乙酰化二淀粉己二酸酯的工艺,并研究了其基本性质、结构及其在食品中的应用。
3.
Dodecenly succinic anhydride(DDSA) waxy corn starches with paste top viscosity and degree of sub-stitution(DS) were prepared by the base catalyzed reaction with starch granular in aqueous slurry.
在碱性条件下,蜡质玉米淀粉与十二烯基琥珀酸酐(DDSA)反应可制得较高黏度、适宜取代度(DS)的酯化淀粉。
4) non-dextrinized corn starch
未糊化玉米淀粉
5) amylodextrin
玉米淀粉糊精
1.
Properties of corn amylodextrins prepared in acid-alcohol media;
酸-乙醇介质制备的玉米淀粉糊精特性
6) waxy corn composite modified starch
蜡质玉米复合变性淀粉
1.
The result showed that adding the waxy corn composite modified starch can improve the quality and the stability of the yogurt,and the application effects of No.
结果表明,蜡质玉米复合变性淀粉的添加可改善酸奶的品质,提高储存稳定性能,且编号D和编号Ⅲ变性淀粉效果最好,最适添加量为0。
补充资料：糊饼
主料：玉米面
辅料：鸡蛋、韭菜、虾皮、西葫芦、葱
调料：盐、鸡精、五香粉
烹制方法：
1、将玉米面放入器皿中，加入盐、鸡精、五香粉、葱花、鸡蛋，用温水拌匀和的稍软一些，将韭菜、鸡蛋、虾皮、西葫芦拌成菜馅备用；
2、坐平底锅，烧热后抹上一层油，把和好的面放入锅内摊平，放入菜馅，加盖煎15分钟左右即可。
特点：绵软酥脆，醇香可口
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条