1) sauce powder
粉末酱油
1.
Application of porous starch in sauce powder production;
多孔淀粉在粉末酱油中的应用
2.
It was found that NCGC starch had the protection and slow release effects in the vacuum freeze-drying of the sauce powder.
本论文以玉米淀粉为原料,制备了非晶颗粒态淀粉;然后分别将不同量的非晶淀粉和玉米淀粉加入到适量的液体酱油中,通过真空冷冻干燥制得粉末酱油,发现在冷冻干燥过程中非晶淀粉发挥了特有的保护和缓释作用;以氨态氮、色率和风味物质含量等为指标,除了吸潮性,用非晶淀粉制备得到粉末酱油的性能均优于用原淀粉作为干燥助剂的粉末酱油,其中以15%非晶淀粉制备的粉末酱油经还原后可以很好地保留原酱油的性质。
2) Soy sauce powder
酱油粉
1.
We also discuss a soy sauce powder case and gives a sugg.
文中探讨了以食用变性淀粉对酱油粉进行微胶囊处理的实例,详细介绍了变性淀粉微胶囊壁材系统应用于粉末配料生产的工艺,同时介绍了粉末配料生产时喷雾干燥参数选择的依据。
2.
Those products were applicated in soy sauce powder to compare their effects on the hygroscopicity of soy sauce powder.
对麦芽糊精和交联麦芽糊精的吸潮性进行了研究,比较了它们在酱油粉中对产品吸潮性的影响。
3) oil powder
粉末油脂
1.
Preparation of microencapsulated oil powder with enzymatic hydrolyzed starch sodium octenyl succinate as wall material;
酶解辛烯基琥珀酸淀粉酯制备粉末油脂工艺
2.
Fractal analysis on cracks in microcapsulated oil powder occurred by SEM electron beam scanning;
SEM电子束轰击粉末油脂微胶囊产生裂纹的分形分析
3.
The dried egg white, oil powder, starch and emulsifier,which influence on the cake’s quality,were studied in this paper and the cake mix’s essential formula be got through the orthogonal test and storage test.
本课题通过研究蛋清粉、粉末油脂、淀粉、乳化剂此四因素对蛋糕品质的影响,通过正交试验和存储试验最终确定了蛋糕预混合粉的基本配方。
4) powdered oil
粉末油脂
1.
Study on the determination method of peroxide value of powdered oil;
粉末油脂过氧化值测定方法的研究
2.
Preparation of powdered oil with porous starch;
多孔淀粉制备粉末油脂新工艺的研究
3.
This article deals with the properties and application of powdered oil, and mainly discusses its formulation improvement.
本文简单介绍了粉末油脂的功能和用途,并着重阐述了粉末油脂在配方方面的改进研究。
5) powdery oil
粉末油脂
1.
This paper illustrates the spray process and the equipments in powdery oil production, how to make use of the excipient for powdery oil characteristics of various powdery oil products.
该文综述粉末油脂生产中喷雾干燥法工艺和装置要点,粉末化油脂赋形剂基础要求和操作要点,及各种粉末油脂产品特性。
6) microencapsulated powder lard
粉末猪油
1.
WT5BZ]The microencapsulated powder lard is produced by spray drying method.
采用乳化喷雾干燥法制备粉末猪油 ,并考察了均质压力、乳化温度、蛋白质含量等工艺条件对乳状液稳定性及微胶囊化粉末猪油品质的影响 。
补充资料：白酱油
分子式：
分子量：
CAS号：
性质：见化学酱油。
分子量：
CAS号：
性质：见化学酱油。
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