1) de-fatted peanut cake
脱脂花生仁饼
3) deoiled peanut cake and cottonseed cake
脱油花生饼和棉籽饼
4) defatted peanut powder
脱脂花生粉
1.
Response Surface Analysis(RSA)was used to the study on the technology for manufacturing humecant by hydrolyzing defatted peanut powder with combined acid—enzymatic hydrolysis.
采用响应面分析法研究了酸酶法水解脱脂花生粉制取持水剂的生产工艺 ,试验结果表明 :酸酶法水解脱脂花生粉制取持水剂的优化工艺参数为 :加入 0 。
5) defatted peanut meal
脱脂花生粕
1.
sing defatted peanut meal as material and a twin-screw extruder,the effect of feed speed,moisture of material,screw speed,extrusion temperature on the texture of the defatted Peanut Meal was studied.
以脱脂花生粕为原料,采用双螺杆挤压技术,以组织化度为考核指标,分析了组织化度随喂料速度、物料湿度、机筒温度、螺杆转速的变化规律。
2.
This study used low temperature defatted peanut meal,and used texturization index as the assess index,the optimum technological parameters were determined,and studied the change of functional and nutritional proprieties after extrusion and the material.
本文以低温脱脂花生粕为原料,以组织化度为考核指标,确定了脱脂花生粕挤压组织化工艺的最佳工艺条件,研究了挤压前后花生蛋白功能特性和营养品质的变化,并将组织花生蛋白进行粉碎后,作为一种食品添加剂添加到饼干中,确定了花生蛋白营养饼干的最佳生产工艺。
6) Defatted soybean meal
脱脂饼粕
补充资料：花生仁
1.见"花生米"。
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