1) purple sweet potato powder
紫甘薯粉
1.
Anthocyanin was extracted by microwave-assisted technique from purple sweet potato powder.
以紫甘薯粉为原料,在微波条件下萃取其色素,探讨了微波平均辐射功率、辐射时间、液固比、溶剂种类和浓度对紫甘薯色素萃取率的影响,并通过响应面法确定了最佳萃取工艺参数为微波辐射功率700W(温度70℃),辐射时间6。
2) purple sweet potato starch
紫甘薯淀粉
1.
009 U/ml when the contents of purple sweet potato starch, tryptone and the L-g.
结果表明,以紫甘薯淀粉为碳源时,红曲霉发酵产红曲色素的二次多项数学模型具有显著性(p=0。
3) purple sweet potato
紫心甘薯
1.
Study on the technological conditions for extracting pigments from purple sweet potato.;
紫心甘薯红色素提取技术研究
2.
Study on microwave-assisted extraction and anti-oxidation activity of flavonoids from purple sweet potato
微波萃取法提取紫心甘薯总黄酮及其抗氧化活性研究
3.
Enzyme treatment can improve the quality of purple sweet potato solution.
紫心甘薯是中国从日本引进的具有较佳保健功能的甘薯品种,有广阔的开发利用价值。
4) purple sweet potato
紫甘薯
1.
Technology optimization of starch extraction from purple sweet potato;
紫甘薯淀粉提取工艺优化
2.
Essential substance content in different purple sweet potato varieties and effect of processing on purple sweet potato pigments;
紫甘薯主要物质含量及处理方式对其色素的影响
5) purple sweet potato
紫色甘薯
1.
Physico-chemical properties and extraction conditions of the red pigment from purple sweet potatos were investigated.
对紫色甘薯红色素的提取条件及理化性质的研究结果表明,用1∶1的0。
2.
The antitumor effect of polysaccharide in purple sweet potato on the Sarcoma 180 (S (180)) bearing mice was observed.
以荷瘤S180小鼠为实验对象, 研究了紫色甘薯多糖对S180荷瘤小鼠肿瘤的体内抑制、免疫器官的影响。
3.
In this paper,six isozymes(peroxidase,superoxide dismutase,cytochrome oxidase,amylase,esterase and malate dehydrogenase) markers of 4 different tissues and organs of purple sweet potato were studied by means of polyacrylamid gel electrophoresis.
采用聚丙烯酰胺凝胶电泳技术,选用过氧化物酶(POD)、超氧化物歧化酶(SOD)、细胞色素氧化酶(CYT)、淀粉酶(AMY)、酯酶(EST)、苹果酸脱氢酶(MDH)等6种同工酶系统对紫色甘薯叶片、叶柄、茎段和块根等部分组织器官进行了同工酶分析。
6) purple sweet potato wine
紫甘薯酒
1.
The antioxidant activity of purple sweet potato wine was determined in terms of reducing capacity,scavenging acticity of DPPH radicals,inhibition of lipid peroxidation,and metal chelating activity.
采用果酒工艺制备紫甘薯酒,用还原能力、清除DPPH自由基能力、抑制脂质过氧化能力、金属螯合能力,研究了紫甘薯酒的抗氧化活性。
2.
The purple sweet potato wine was produced with the selectedyeast strain.
本论文对果酒酵母分离、筛选、生理特性、紫甘薯醪制备、紫甘薯酒发酵条件进行了研究，旨在为紫甘薯应用提供理论依据。
3.
Fermented purple sweet potato wine(PSPW) and its antioxidant activity、phenolic acids and anthocyanins were studied in this dissertation.
本文利用广西横县紫甘薯生产发酵型紫甘薯酒,并对紫甘薯酒的抗氧化性及其酚酸类和花色苷类物质进行了研究,得到如下结论: 1。
补充资料：甘薯方便粉
工艺流程：甘薯（马铃薯）淀粉→除砂→脱色→和粉→挤压糊化→凝沉→松丝→干燥成型→附加调味料→包装成品
操作要点：
①淀粉处理：选用优质的甘薯（马铃薯）淀粉，加水浸泡。通过除砂机除去砂石，过120目筛网，滤去粗渣，按干淀粉量的30％添加酸浆，充分搅拌，脱色6-8小时，用清水漂洗3次。
②和粉：将处理好的甘薯（马铃薯）和玉米淀粉按一定比例倒入和粉机，添加少许植物油和海藻酸钠，搅拌8-12分钟，保证粉团干稀适度。
③挤压糊化：将和好的粉团直接倒入单螺杆挤压机中，过φ0．8mm筛板成型，水浴温度95℃，该过程实质是淀粉的糊化，又称化，成型的粉丝用鼓风机散热冷却。
④凝沉、松丝：糊化后的粉丝在常温下凝沉4-5小时，或在冷库中冷冻2-3小时，库温为-4℃，然后用松丝疏散。
⑤干燥、包装：粉丝松散后，沥干明水，定量装入托盘，通过烘干机热风干燥，于65-75℃下烘干至含水量12％左右，然后附加调味料，封盖、自动收缩包装即为成品。
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