1) dehydratedmashed pumpkin
南瓜全粉
2) pumpkin powder
南瓜粉
1.
Utilization of Pumpkin Pomace and Development of Pumpkin Powder;
微波真空干燥南瓜渣和南瓜粉
2.
Study on the nutrit ional content of dissolution and physicochemical properties of different particle size of pumpkin powder
不同粒径南瓜粉体的营养成分溶出与理化特性研究
3) pumpkin seed powder
南瓜子粉
1.
Study on emulsifying stabilization in the processing technology of pumpkin seed powder;
南瓜子粉加工工艺中乳化稳定性的研究
4) pumpkin-powder
南瓜粉
1.
Effects of homogenization and drying on drying rate of pumpkin-powder;
均质与干燥工艺参数对南瓜粉干燥速率的影响
2.
The effects of pressure and temperature of homogenization on quality of pumpkin-powder were studied.
研究了均质压力和温度对南瓜粉质量的影响。
5) pumpkin
[英]['pʌmpkɪn] [美]['pʌmpkɪn]
南瓜粉
1.
Study on the technology of spray drying for pumpkin powder;
喷雾干燥南瓜粉生产工艺研究
2.
In order to know the regularty of carotene regradation during the storage of the pumpkin powder,the effects of temperature,air-filled packing and ray on the reserved rate of carotene were studied systematically.
为了解南瓜粉贮藏过程中胡萝卜素的降解规律,试验研究了温度、充气包装及光线对胡萝卜素保存率的影响。
3.
Using pumpkin powder as main material to be fermented with latic acid bateria,the optimum processing technique was determined by orthogonal experiment.
本文以鲜牛乳、南瓜粉为主要原料,辅以一定的辅料,进行乳酸发酵,采用正交试验设计选择最佳配方。
6) natural pumpkin powder
天然南瓜粉
1.
The processing of natural pumpkin powder was optimized in this paper.
本文确立了天然南瓜粉生产工艺,对漂烫、酶解、喷雾干燥、超微粉碎等关键技术进行了研究。
补充资料：金色南瓜粉蒸排骨
制作过程：
1.首先将排骨洗净，沥干，切成长5cm、宽3cm的小块，用酱油、料酒、盐、糖、葱末、姜末拌匀，腌渍20分钟，期间翻动几次，入味更均匀。
2.在排骨里加入五香米粉搅拌，使排骨都裹上一层米粉，然后放入碗内，大火蒸30分钟至排骨八成熟。
3.与此同时，将南瓜用小刀顺着蒂挖一个直径10cm的洞，将南瓜盖子小心翼翼地去掉，南瓜籽去除。接着用勺子挖松南瓜肉，将八成熟的排骨小心地码放在南瓜里，并和瓜肉混合拌匀。
4.最后盖上南瓜盖，上蒸锅再蒸20分钟至南瓜熟透即可。临上桌前，掀开南瓜盖子，淋上几滴鲜味汁即可。
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