1) Tamarindus indica
酸豆
1.
Preliminary Reporton Tamarindus indica Introduction Experiments in Yuanmou Dry and Hot River Valley;
元谋干热区引种酸豆试验初报
2) soybean yoghurt
酸豆奶
1.
The application of HACCP to the production of soybean yoghurt;
HACCP在发酵酸豆奶生产中的应用
2.
The optimum processing conditions of soybean yoghurt of monascus pigment are obtained through one factor and orthogonal experiment,with monascus pigment,soybean and milk as main materials,sugar and stabilizer as auxiliary materials,and fermented with Lactobacillus bulgaricus and Streptococcus thermophilus.
以红曲、大豆粉和奶粉为主要原料,白砂糖、稳定剂为辅助原料,采用保加利亚乳酸杆菌和嗜热链球菌进行发酵,通过一系列单因素和正交试验确定红曲酸豆奶的最佳工艺条件为0。
3) crotonic acid
巴豆酸
1.
The synthesis development of crotonic acid by oxidation of crotonaldehyde was reviewed.
综述了巴豆醛催化氧化合成巴豆酸的研究进展。
2.
Densities and viscosities of binary systems,namely crotonic acid-benzene,crotonic acid-toluene and crotonic acid-ethyl acetate were measured under atmospheric pressure in a temperature range of 298.
在常压下,采用U形振动管密度计和乌氏黏度计测定了巴豆酸-苯、巴豆酸-甲苯和巴豆酸-乙酸乙酯二组分物系在298。
3.
It was used for catalytic oxidation of crotonic aldehyde to crotonic acid.
以浸渍法制备的Al_2O_3负载金属氧化物为催化剂,催化氧化巴豆醛制备巴豆酸。
4) sour soybean milk
酸豆奶
1.
Development of formulated sour soybean milk drink containing aloe juice;
芦荟全叶汁酸豆奶饮料的研制
2.
This paper mainly introduces the processing technology and prescriptionof sour soybean milk with fruit flavor, and also deals with the product flavor and thephenomenon of easy occurence of liquid layer saperation in the system thereby to obtainthe best technological prescription.
主要介绍了加工果味酸豆奶的工艺及配方，并对产品风味及易出现分层和离浆现象进行了研究，得出最佳的工艺配方。
3.
According to the mainly process characteristic of soybean oligosaccharide,an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk.
根据大豆低聚糖的主要加工特性,采用单因素试验设计研究大豆低聚糖在酸豆奶中的应用。
5) soybean yogurt
大豆酸奶
1.
Processing technique of soybean yogurt was studied to improve the additional value of soybean milk and for industrial application.
从提高豆浆附加值及应用研究的角度,研究了大豆酸奶的加工工艺。
6) sour bean milk
酸豆奶
1.
In this paper,the scavenging ability of 3 kinds of Lactic acid bacteria’s cells from sour bean milk strains and its cell-free extract on the reducing activity,hydroxyl radicals,DPPH free radicals and super oxide anion radicals were studied by comparison.
对3种酸豆奶中乳酸菌的细胞和无细胞提取物的还原能力、清除羟自由基、DPPH自由基的和超氧阴离子自由基的能力做了比较研究。
2.
Based on the established mathematical models for their quotas, the technology and formulation for optimum quality and stability of sour bean milk can be obtained using advanced optimum theory and method and the data processed by computer.
以发酵酸豆奶稳定性的数学模型为基础，利用优化理论和方法，借助计算机处理数据，得到了酸豆奶最佳品质以及最佳稳定性的工艺及配方。
补充资料：酸豆属
属名TamarindusL.酸豆属
描述TamarindusL.酸豆属，云实科，只有酸豆T.indicaL.1种，我国云南和两广南部常有栽培，荚果成熟时味甜酸可食，木材坚重，为建筑和家具用材。乔木；叶互生，偶数羽状复叶；小叶小，极多数；花排成生于枝顶的总状花序；萼管狭；裂片4，膜质，覆瓦状排列；花瓣淡黄色，上面3枚发育，下面2枚退化为针刺状或鳞片状，藏于雄蕊管的基部；雄蕊1束，仅3枚发育，其他的退化为毛状体，生于管的顶部；子房具柄，胚珠多数；荚果长圆形或线形，内弯，不开裂，外果皮薄，中果皮肉质，内果皮革质，里面于种子间有隔膜；种子倒卵状圆形，略扁平。
所属科云实科（苏木科）
分布量世界：1种；中国：1种
引种状况非引种
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