1) sunflower seeds
葵花子仁
2) sunflower
葵花
1.
Sunflower Towards the Sun——Interpretation Northeast Image of Village women in FengYanfei s Beautiful Field;
葵花向日——解读冯延飞剧作《美丽的田野》中的东北乡村女性形象
2.
Results indicated that rate of sunflower emergence was increased, Exchangeable Sodium Percentage(ESP), pH, Total Dissolved Salts(TDS)and the .
研究表明:施加脱硫副产物增加了葵花的出苗率,降低了碱化土壤的碱化度(ESP)、pH、全盐量(TDS)和Na++K+/Ca2++Mg2+,但过量施加脱硫副产物也会抑制作物的出苗和生长;淋洗可以提高脱硫副产物的改良效率。
3) sunflower seed
葵花籽
1.
New exploitation of the resources of sunflower seed in food industry;
葵花籽资源在食品工业中的新开发
4) sunflower oil
葵花油
1.
Determination of arsenic in sunflower oil by atomic fluorescence spectrometry;
原子荧光法测定葵花油中的砷
2.
Study on the conjugated linoleic acid prepared from sunflower oil;
葵花油制备共轭亚油酸的研究
3.
Fatty acids were prepared through the saponification of sunflower oil.
葵花油皂化制备脂肪酸。
5) sunflower meal
葵花粕
1.
Components and properties of isolated proteins from sunflower meal;
葵花粕中分离蛋白的成分及特性
2.
To opotimize the extraction process of sunflower meal,the sunflower meal was treated by cellulase and/or acidic protease, studying the enzyme dosage, treatment time how to influence the percentage of the amount of chologenic acid in extraction.
为了优化葵花粕中绿原酸的提取工艺,采用纤维素酶、蛋白酶以及纤维素酶和蛋白酶联合作用于葵花粕提取绿原酸,探讨酶解时间、酶用量对绿原酸提取率的影响。
3.
With the ultrasonic the sunflower meal ethanol extract(SMEE) was extracted by single factor analysis design, and the optimum extraction conditions were established as follows: the ratio of material to liquid 1:10, time 30 min, temperature 40 ℃.
利用超声波提取葵花籽粕中的乙醇提取物,通过单因素分析得到最优的提取工艺条件:提取料液比1:10、时间30min、温度40;用还原力法测定葵花粕乙醇提取物的抗氧化活性高于VC;用734Rancimat食用油氧化稳定性测定仪测定知葵花粕乙醇提取物粗提物浓度为187。
6) sunflower seeds
葵花籽
1.
Research on extracting protein from sunflower seeds by reverse micelles;
反胶束体系萃取葵花籽仁中蛋白质的研究
2.
The differences of function properties of sunflower seeds protein extracted by reverse micelles system and prepared by alkali-solution and acid-isolation was investigated.
研究了AOT/异辛烷反胶束溶液萃取法和碱溶酸沉法从葵花油料中提取的葵花蛋白产品功能特性的差异,分析了葵花籽蛋白质的溶解性、吸油性、发泡性、乳化性及乳化稳定性的比较。
参考词条
补充资料：多味葵花子
原料配方 葵花子100千克 花椒5千克 大茴香1千克 小茴香3千克 食盐10千克 糖精20克
制作方法
1.在铁锅内加入适量的水，以能淹没葵花子为宜。将各种配料放入水中，将水烧开，再把葵花子倒入水中煮沸。要勤翻，使所有葵花子入味均匀。大约煮1～1.5个小时，锅内所有葵花子全部煮熟，有咸味为止。
2.然后把煮好的葵花子趁热捞出，趁热放入麻袋或粗布口袋，用手反复的揉搓，利用粗糙的麻袋磨掉每粒葵花子上的黑皮，倒出放在太阳下晒干。
3.然后用簸箕盛葵花子，将搓下的黑皮及残剩辅料簸净，再放入铁锅内以文火干炒(切忌大火，火大了会炒焦发黑)，直到葵花子内水分排掉，白皮上稍呈微黄色即可。
4.贮存：炒熟后的葵花子容易反潮，要用塑料袋封口装置，晒干未炒的葵花子可放在干燥通风的地方。如果出售，炒熟后立即送收购门市部。
产品特点 咸中带甜，油香脆腻。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。