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1)  whipping cream
搅打稀奶油
1.
Influence of guar gum on the whipping properties of whipping cream;
瓜尔豆胶对搅打稀奶油的搅打性能的影响
2.
The texture characteristics increased,while protein concentrations adsorbed in liquid phase and the overrun of whipping cream decreased.
研究了油脂用量对搅打稀奶油的粒度分布、脂肪部分聚结、液相蛋白质浓度、搅打起泡率、质构特性、感官品质和稳定时间的影响。
2)  whipped cream
搅打稀奶油
1.
Mechanism of whipping process of whipped cream
搅打稀奶油的搅打充气机理
2.
Effects of emulsifier levels on particle size distribution of emulsion of whipped cream, partial coalescence of fat globule, protein concentration in the aqueous phase, sensory quality and foam stability were studied.
研究了乳化剂用量对搅打稀奶油的乳浊液粒度分布、脂肪球部分聚结、液相蛋白浓度、感官品质和泡沫稳定性的影响。
3)  creamer,cream beater
奶油搅打机
4)  fatless whipped cream
无脂搅打奶油
1.
It was investigated that the influences of homogenizing conditions such as homogenizing pressure,homogenizing temperature,homogenizing frequency,on the ratio of whipping overrun and foam hardness of fatless whipped cream were studied to provide some based data for the production of fatless whipped cream.
无脂搅打奶油是一种新型的食品配料,相对于传统的搅打奶油,它具有不含油脂,可以常温保存等优点。
5)  whipped cream
搅奶油
6)  Beat up cream
搅拌奶油
补充资料:奶油
      见乳和乳制品。
  

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