1) blend of rice bran oil
米糠调和油
2) Rice bran oil
米糠油
1.
Research progress on processing of rice bran oil with membrane separation technology;
膜分离技术加工米糠油研究进展
2.
Study on extraction of rice bran oil with supercritical carbon dioxide;
超临界CO_2流体萃取米糠油研究
3) crude rice bran oil
米糠毛油
1.
Preparation of biodiesel with high acid value crude rice bran oil;
高酸值米糠毛油生产生物柴油工艺
4) rice bran oil processing
米糠制油
1.
A comprehensive summarization on the technology of rice bran oil processing and the usage of deoiled rice bran were described,which could provide reference for comprehensive exploitation and utilization of rice bran.
对米糠制油技术及脱脂米糠的利用技术进行了综合性评述,为米糠的综合开发利用提供参考。
5) waste residue of rice bran oil
米糠油脚
1.
A new technology of transforming ferulic acid, which was from waste residue of rice bran oil, into vanillin was developed by a combination of fungal strains Aspergillus niger CGMCC0774 and Pycnoporus cinnabarinus CGMCC1115.
本论文对黑曲霉(Aspergillus niger)CGMCC0774和朱红密孔菌(Pycnoporus cinnabarinus)CGMCC1115联合转化米糠油脚中的阿魏酸生产香草醛进行研究。
6) corn blend oil
玉米调和油
1.
We tried to use the coating on raw materials with moderate warm corn blend oil before drying to improve productivity and quality of longan meat.
针对龙眼肉原料受热不均匀和微波干燥速率过快与局部过焦的问题,尝试在干燥前将原料均匀涂抹经过适度加热的玉米调和油,然后再进行热风微波干燥,旨在通过降低微波干燥的加热速度来提高龙眼肉的生产效率和产品品质。
补充资料：米糠酱油
用米糠制酱油，不但成本低，而且生产周期短，其主要作业过程为：以米糠为主要原料在氨基酸溶液中中和后，经短期发酵形成，制作工艺如下：
先把5kg脱脂米糠用含8%的盐酸溶液，50kg，在20℃温度下处理1小时，经分离后得到浸渣，浸渣用水洗涤后干燥，干燥的米糠渣即为主要配料备用。另将5.2kg脱脂大豆在食盐的溶液中中和，并在93-97℃的温度下水解43个小时，得到一种氨酸酸溶液，再将上述米糠渣和氨基酸溶液混合，在95-100℃下加热1小时，冷却后用酵母在20-30℃发酵2-3天。然后将此混合物缓慢过滤，滤液静置4天以上除去沉淀物。将沉淀物过滤，滤液加热到77℃后再过滤一次，即得到24kg酱油。
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