1) salt-coagulant
盐类凝固剂
1.
The short time effect of salt-coagulant (magnesium chloride, magnesium sulfate, calcium chloride) on tofu-gel strength, water-holding capacity and pH was studied.
研究了豆腐盐类凝固剂(氯化镁、硫酸镁、氯化钙)短时间内的凝胶强度、持水性、pH的变化规律。
2) polysilicate flocculating agent
聚硅酸盐类絮凝剂
1.
A series of polysilicate flocculating agent and analysis of their preparation,characters,development and application were introduced.
无机高分子复合絮凝剂与普通的无机高分子絮凝剂相比有很多优点,近年来受到过内外学者的广泛重视并得到开发应用,聚硅酸盐类絮凝剂的开发成了研究热点。
3) fixed salts
固定盐类
4) coagulant
[英][kəu'ægjulənt] [美][ko'ægjələnt]
凝固剂
1.
Study on the compound coagulant used for Tofu;
豆腐用复合凝固剂的研究
2.
Effects of different media and coagulant on the growth of in vitro Oncidium shoots.;
基本培养基及凝固剂对文心兰试管苗生长发育的影响
3.
The formation of tofu gel is affected by many factors, such as the material of the tofu, the processing conditions and coagulant used, which are reviewed in this paper.
豆腐凝胶的形成受到多种因素的影响,本文从加工豆腐的原料、加工条件以及凝固剂三个主要的影响因素出发,综述了国内外对于豆腐凝胶形成影响因素的研究现状。
5) Coagulator
[英][kəu'ægjuleitə] [美][ko'ægjə,letɚ]
凝固剂
1.
Research progress of chitosan oligosaccharide as tofu coagulator
壳低聚糖作为豆腐凝固剂研究进展
2.
An attempt was made to study latex coagulators and their application rates and the latex coagulation techniques used in the latex collecting station, as well as acceptance, transportation and processing of the coagula, the quality of the rubber products, and effluent treatment.
围绕着胶乳凝固剂种类与用量的选用、收胶站胶乳凝固技术、凝块进厂验收、运输、加工工艺、产品质量与废水的开发利用等问题进行有效的探索,目的是将胶乳凝固技术进行重新组装和完善,按照分散凝固、集中加工的总体要求,对天然胶的加工工艺进行改革和创新,使之更适应于橡胶的集中加工,产品能满足包括子午线轮胎用户在内的制品商的要求。
3.
Carrot Tofu in orange was produced making use of the fermented juice of carrot as coagulator with good combination of protein and vitamins and mineral elements in both carrot and soybean,the healthy function of the product was promoted.
使用胡萝卜汁为凝固剂,将传统豆腐生产工艺改进后生产的胡萝卜豆腐,有机地将蛋白质、维生素及矿物元素结合在一起,增加了豆腐的食疗作用,为豆制品功能性食品的开发增添了新内容。
6) coagulants
凝固剂
1.
Effect of coagulants and gelation conditions on gelation properties of soy protein;
凝固剂及凝固条件对大豆蛋白胶凝性质的影响
2.
Effect of coagulants on properties of tofu gel,including types,amount,concentration of coagulants and coagulation temperature were also studied.
研究了鸡蛋壳活化钙对豆腐凝胶强度、保水率、白度的影响,比较不同条件下鸡蛋壳活化钙凝胶物性的特点,测定凝固剂种类、用量与浓度以及点浆温度对豆腐胶凝品质特性的作用。
补充资料：迟延凝固剂
分子式：
CAS号：
性质：又称胶凝剂。加入胶乳中，能使胶乳从液态转变为均匀的半刚性固体凝胶，而且保持原有形状及大小的物质。迟延凝固剂常用的有硅氟化钠，碱性的钛、锆与硼的氟化物等。多用于胶乳泡沫制品的加工，以氟硅酸盐(如氟硅酸钠、氟硅酸钾)的应用最为普遍。
CAS号：
性质：又称胶凝剂。加入胶乳中，能使胶乳从液态转变为均匀的半刚性固体凝胶，而且保持原有形状及大小的物质。迟延凝固剂常用的有硅氟化钠，碱性的钛、锆与硼的氟化物等。多用于胶乳泡沫制品的加工，以氟硅酸盐(如氟硅酸钠、氟硅酸钾)的应用最为普遍。
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