1) peanut tofu
花生豆腐
1.
In this paper,the effection on the starch type,the temperature of steaming and the content of water to the quality and yield of peanut tofu was studied.
研究淀粉种类、煮浆温度及加水量对花生豆腐品质及其出品率的影响,结果表明,采用红薯淀粉,在等量花生和淀粉的配比下,加入8倍花生量的水,煮浆温度选择85℃能够得到较为理想的花生豆腐。
2) peanut
花生
1.
Study on technology of lactone curd of peanut and carrot;
花生胡萝卜内酯豆腐工艺的研究
2.
Study on processing technology of walnut peanut emulsion beverage;
核桃花生乳饮料的加工工艺探讨
3) peanuts
花生
1.
Mixture of methanol and water are used to extracted aflatoxins from peanuts,then purified with column of immunity.
研究了液相色谱-质谱联用技术检测花生中的黄曲霉毒素。
2.
Mancozeb in peanuts sample was extracted by the mixed solution of L-cysteine and EDTA-2Na.
建立了简单、快速测定花生中杀菌剂代森锰锌的残留检测方法。
3.
A rapid,simple,sensitive and accurate method was developed to analyze the aflatoxins in peanuts which can satisfy the inspection requirements for exported and imported peanut products.
〔目的〕建立简便快速、灵敏准确、满足出入境检验工作要求的测定花生中黄曲霉毒素的方法。
4) Arachis hypogaea
花生
1.
The Transformation and Expression of HBsAg Gene in Arachis hypogaea;
乙型肝炎表面抗原基因转化花生及其表达
2.
Effects of Relevant Enzymes on Lignification of Arachis hypogaea Gynophore;
相关酶对花生果针木质化的影响
3.
Programmed Cell Death Induced by Ce~(4+) in Suspension Culture of Arachis hypogaea;
Ce~(4+)诱导的花生悬浮细胞程序性死亡
5) groundnut
花生
1.
Vacum technology research of flavor roasted groundnut in shell;
利用真空技术生产风味烤整果花生的工艺研究
2.
Progress on Groundnut Genetic Enhancement for Bacterial Wilt Resistance;
中国花生青枯病抗性遗传改良研究进展
3.
Effect of Waste-water Sludge on Plant and Soil Enzymatic Activity and Groundnut Quality;
废水污泥对花生植物酶活性及其品质的影响
6) Arachis hypogaea L
花生
1.
Establishment and Optimization of SRAP Reaction Conditions for Arachis hypogaea L.;
花生SRAP反应体系的建立与优化
2.
Transformation of RNAi suppressed expression vector containing of Δ~(12) fatty acid desaturase gene via Agrobacterium infection in Arachis hypogaea L.;
农杆菌介导的花生Δ~(12)脂肪酸脱氢酶基因AhFAD2 RNAi抑制表达遗传转化研究
3.
Callus Induction and Establishment of Efficient Regeneration System of Arachis hypogaea L.;
花生愈伤组织的诱导和再生体系的建立
参考词条
补充资料：花生豆腐
花生豆腐
一、主要原料
花生仁1公斤、淀粉1公斤、面粉1公斤、食盐适量。
二、设备用具
电磨及制豆磨用具。
三、制作方法
将选好的花生仁1公斤放入温水中浸泡一夜，第二天捞出，去掉红皮，加入适量的水，用机器粉碎磨浆，用细纱布过滤2—3次，去掉残渣，滤后浆液约有9公斤。加入1公斤淀粉、1公斤面粉和适量（100克）食盐，同浆液一起搅成糊状，倒入铁锅，用文火边煮边搅拌，到全部变为白色、没有浆液时为止。迅速取出倒入豆腐盘架上（厚度约5厘米），遮盖好豆腐包布，压上盖板，放上15—20公斤的重物，压30分钟，待冷却后即成花生豆腐。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。