1) banana starch
香蕉淀粉
1.
The chemical and physicochemical characteristics of the banana glucose syrup from banana starch is discussed.
香蕉淀粉在抗高温α-淀粉酶的水解下可得麦芽糊精。
2.
This paper studied the preparation and physiochemical properties of banana starch,prepared banana starch by adopting dry method,determined its clarity,water capacity,viscosity,be compared with potato starch and maize starch.
以青香蕉为试材,在现有的实验条件下,采用了干法工艺提取香蕉淀粉,测定了其透明度、持水性、淀粉糊黏度等性质并与玉米淀粉、马铃薯淀粉进行了比较。
2) green bananas starch
青香蕉淀粉
3) banana powder
香蕉粉
1.
In this manuscript,the functions of banana powder such as anti-ulcerogenic and anti-constipation activities were summarized,and the difficultion in processing of banana powder were described.
综述了香蕉粉预防及治疗溃疡、润肠及治疗便秘等功能,以及加工中存在的技术难点,介绍了目前加工香蕉粉常用的喷雾干燥及真空冷冻干燥技术,并推介在香蕉粉加工中应用真空带式连续干燥、微波真空干燥及挤压膨化等新技术。
2.
The dehydrating characters of banana powder by cinctured continuous vacuum dryer were studied.
对带式连续真空干燥条件下香蕉粉的失水特性进行研究。
3.
The results showed that the optimal ratio of banana powder and peanut was 12: 100; stabilizing agent was 2％ Monoglyceride; some appropriate condiment and antioxidant, ect.
结果表明：香蕉粉与花生仁的配比以12∶100为最好,稳定剂以2％的单甘酯(与花生仁的比例)为佳,添加适量的调味料和氧化剂等,可得到营养、风味、色泽、口感、涂抹性均佳的产品。
4) banana fruit stalk wastes
香蕉杆粉
5) banana flour
香蕉粉
1.
Influence on banana flour processing from different varieties;
不同品种香蕉对香蕉粉加工的影响
6) canna starch
芭蕉芋淀粉
1.
The technology of producing canna carboxymethe starch was studied,feasible technical parameters for deep processing of canna starch were obtained and technical conditions of the reaction were proposed.
对芭蕉芋淀粉改性制备羧甲基淀粉工艺进行了研究， 为芭蕉芋淀粉深加工工艺提供了可行的技术参数， 并得出其反应工艺条件。
补充资料：香蕉水
结构式为CH3COOCH2CH2CH(CH3)2，分子量130．18。无色透明液体，微带香蕉香味。相对密度(20 ℃／4℃)0.8719，凝固点-78．5℃，沸点142℃，闪点(开口)327℃，燃点379．4℃，折射率1. 4007，粘度(19．91℃)0.872mPa·s．比热容1．92(kJ／kg·K)，溶解度参数δ＝8．3。能与乙醇、乙醚、苯、二硫化碳等有机溶剂混溶。几乎不溶于水，20℃时在水中溶解2％(wt)。易燃，蒸气能与空气形成爆炸混合物，爆炸极限1．0％-7．5％(vol)。低毒，LD5016550mg／kg，空气中最高容许浓度525mg／m3(或0.01％)。
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