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1)  cocoa butter
可可脂
1.
Study on the non-isothermal crystallization and melting properties of cocoa butter
可可脂在非等温条件下结晶及融化特性的研究
2.
Compatibility and crystal morphology of cocoa butter substitutes and cocoa butter
可可脂可可脂相容性及晶体形态研究
3.
To focuse on the definition, basic composition, physical and chemical properties and the analysis of present situation at home and abroad for cocoa butter and cocoa butter alternative, so we can better understand the difference of oil used in chocolate and chocolate products.
阐述可可脂可可脂代用品的概念,基本组成,理化性质及国内外的分析现况,从而更好地理解巧克力和巧克力制品中所用油脂的差别。
2)  CB [英][,si: 'bi:]  [美]['si 'bi]
可可脂
1.
Studies on the Crystallization Behavior of CTCBE and Its Chocolate (Ⅰ);
乌桕类可可脂及其巧克力结晶性质的研究(Ⅰ)
2.
Studies on the Relations between Phase Transition and Can-breaking of CTCBE;
乌桕类可可脂晶型衍变与胀罐的关系
3.
Study on the Relationship between Oxidative Factors and Stability in CTCBE and CB;
可可脂可可脂氧化影响因素与稳定性关系研究
3)  cocoa butter equivalents
类可可脂
1.
With the development of butter processing technology,the substitute for natural cocoa butter,namely cocoa butter equivalents(CBE),cocoa butter substitute(CBS),cocoa butter partial replacer(CBR),can be obtained by hydrogenation,transesterification and fractionation.
随着油脂加工技术的发展,人们可以通过氢化、酯交换、分提等方法对油脂改性,生产天然可可脂的代用品:类可可脂(CBE)、代可可脂(CBS、CBR)。
4)  cocoa butter equivalent
类可可脂
1.
A kind of cocoa butter equivalent(CBE) prepared with Chinese vegetable tallow;
乌桕皮油改性制取类可可脂
2.
It proved that Candida humicola cocoa butter equivalent is similar to .
在此基础上 ,以天然可可脂为对照 ,对土生假丝酵母类可可脂进行了甘三酯组成的测定及差示扫描量热法 (DSC)分析 ,进一步证明了此条件下的土生假丝酵母类可可脂与天然可可脂在化学组成、结构及物理性质上都非常相似 ,是较为理想的类可可脂
3.
Kinetics of cocoa butter equivalent (CBE) production from palm oil midfraction (POMF) and stearic acid methyl ester (SAME) by interesterification catalyzed in solvent free system was studied.
研究了无溶剂系统脂肪酶促棕榈油中间熔点物酯交换生产类可可脂的动力学,在优化的反应条件下,建立了初始底物浓度对反应初速度的影响和三种主要甘三酯浓度随时间变化的两个动力学模型。
5)  cocoa butter replacer
代可可脂
1.
The rheological behaviour of cocoa pastes consisted of three cocoa butter replacers (CBR) and cocoa powder was studied.
本文研究了可可粉与三种代可可脂组成的巧克力浆的流变性。
2.
A Cocoa butter replacer has been prepared on a laboratory scale by the random,transesterification of fully hydrogenated oil principally consist of palmitic and stearic acidsand oleifera fruit oil,followed by fractional extraction with acetone.
产品的SFI曲线以及甘三酯组成分析结果表明:代可可脂的熔化性能与天然可可脂相似,但蜡感较重,与天然可可脂相混时,添加量小于30%,相容性较好。
6)  cacao-shell butter
可可壳脂
补充资料:可可脂
    又名可可油。淡黄色固体脂肪,有特殊的香味和可口的滋味。入口即化,不觉油腻。密度0.970~0.998g/cm3。熔点30-35℃。不溶于水,微溶于乙醇。溶于氯仿、乙醚。主要成分为硬脂酸酯、棕榈酸酯和月桂酸酯等。
    生产方法:主要采用提取法。以可可树的种子可可豆为原料,经压榨、煎熬或采用溶剂萃取等进行提取而得。
    用途:植物性脂肪。主要用作唇奋、发蜡、发观、香脂、香皂等化妆品的基质原料。使化妆品具有适当的稠度和硬度。具有优良的涂抹性,并能赋予化妆品光泽。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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