1) non-odor soybean
无腥大豆
1.
Technology for sour soymilk from leaching of Tremella fuciformims Berk added to non-odor soybean;
无腥大豆中加入银耳浸提液生产酸豆奶的工艺研究
2.
Using non-odor soybean as the material to make soymilk yogurt,the optimal processing technology were investigated with orthogonal experiment.
试验利用无腥味大豆为主要原料生产酸豆奶 ,通过正交试验确定了无腥大豆加工酸豆奶的最佳工艺条件。
2) smellless soybean
无豆腥大豆
1.
The nutrition parameters of smellless soybean were examined,and it was found that with the absence of lipoxi-dase,no significant changes in the contents of protein,fat,fatty acid fractions,amino acids and minerals.
通过对无豆腥大豆营养指标的检测,说明脂肪氧化酶缺失状态下,蛋白质,脂肪,脂肪酸组成,氨基酸,金属元素含量等各项对营养指标并无大的改变。
3) odourless soybean
无腥味大豆
1.
Soymilk drink was made from odourless soybean.
试验以无腥味大豆为原料生产豆乳,研究了原料与水的配比、乳化稳定剂的用量、均质的工艺条件以及杀菌温度等对豆乳稳定性的影响。
4) Without beany flavor
无豆腥味
5) non-beany soymilk
无豆腥豆奶
6) beany flavor
豆腥味
1.
In the soybean processing,the beany flavor is the main obstacle which constrains the further development and use of soybean products.
大豆在加工过程中所产生的豆腥味是制约大豆制品进一步开发和利用的主要障碍。
2.
The eliminated method of beany flavor and domestication of strains were both studied.
通过对豆腥味的除去方法进行探讨和对菌种适应驯化,运用正交实验设计确定最优的原料组合与发酵条件:m(豆)∶m(水)=1∶8,w(白砂糖添加量)为3%,w(花生)为18%,发酵温度为40℃,发酵时间为4 h,4℃下后熟40 h。
补充资料：祭腥
1.祭献腥肉。
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