1) peanut and walnut milk
花生核桃乳
1.
The aim of this study was to determine the factors on effect of stability in pretreatment and process of peanut and walnut milk, and make up the best combination of emulsifier and stabilizer as well as the best suitable HLB.
论述了影响花生核桃乳稳定性因素 ,确定了在花生核桃乳生产中乳化稳定剂的最佳使用量 ,及最适乳化HLB值 ,并对提高花生核桃乳稳定性相关预处理及加工工艺条件亦进行了研究。
2) walnut milk
核桃乳
1.
Study on whole walnut milk and its stability;
全脂核桃乳及稳定性的研究
2.
Preparation of lactic fermentation walnut milk beverage;
发酵型核桃乳饮料的研制
3.
The factors for improving the extractive yield of protein in walnut milk were studied.
考查影响核桃乳蛋白质得率的因素,并对提高蛋白质得率加工工艺条件进行研究。
3) condensed walnut milk
核桃炼乳
1.
Study of several food additives on the heated stability of the condensed walnut milk;
几种食品添加剂对核桃炼乳热稳定性的影响研究
2.
This paper studies the effectiveness of stabilizers such as agar,xathan gum,alginates,lecithin on the stability of condensed walnut milk,and makes up the suitable stabilizer combination.
研究了琼脂、黄原胶、海藻酸钠、瓜尔豆胶、卵磷脂对核桃炼乳的乳化稳定性影响,得到了乳化稳定性效果较好时的稳定剂种类和配比。
3.
This paper studied the emulsifying effectiveness of the emulsifiers such as Span60,Tween60,GMS,SE on condensed walnut milk,and make up the best suitable HLB and the best combination of emulsifers.
针对核桃炼乳加工贮藏过程中易分层的问题,研究了单甘酯(GMS)、蔗糖酯(SE)、Span60、Tween60等乳化剂对核桃炼乳的乳化效果。
4) Walnut-flowers
核桃-花
5) flower of Juglans regia
核桃花
1.
OBJECTIVE To study the chemical constituents of the flower of Juglans regia.
目的对核桃花的化学成分进行分离与鉴定。
6) Whole walnut milk
全脂核桃乳
补充资料：南乳花生
南乳花生
用料：花生仁1斤，南乳1.5块，食盐5钱，八角5钱，甘草3钱。
制法：先把花生除壳并精选，接着把花生仁煮至七成熟，放入用八角、甘草熬成的水中焗制而成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。