1) Paprika without pungent taste
无辣味红色素
2) capsicum red pigment
辣椒红色素
1.
Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment;
辣椒红色素的微波提取及在仿生牛肉中的应用研究
2.
Refining capsicum red pigment by molecular distillation technology
应用分子蒸馏技术分离提纯辣椒红色素
3.
In this paper,the main methods of extraction,analysis and application prosperity of capsicum red pigment are presented.
对辣椒红色素的理化性质、提取工艺、分析测定方法等常用工艺方法及应用前景与展望进行详细阐述。
3) capsanthin
辣椒红色素
1.
Study on stability of capsanthin from cluster redpepper;
朝天椒中辣椒红色素稳定性的研究
2.
Study on extraction of natural capsanthin;
辣椒红色素提取工艺研究
3.
Assessment of the uncertainty of measurement of capsanthin in food;
食品中辣椒红色素含量测量不确定度的评定
4) paprika red
辣椒红色素
1.
The application of paprika red in feed
辣椒红色素在饲料中的应用研究
2.
This thesis has taken a systemic research on Indian Paprika red from many aspects such as production, trade, product quality, taking a comparing analysis on Paprika red in India and China exploring out their merits and shorts.
本文系统地从原料资源、产量、贸易情况,产品质量等方面对印度辣椒红色素(ORP)进行了研究,并对印度和中国所产辣椒红色素进行了对比分析,找出其各自的优势与不足。
5) paprika red pigment
辣椒红色素
1.
The paper discusses ways to extract and refine paprika red pigment in the light of the selection of extraction agent, the determination of extraction time and the condition to eliminate piquancy as well as the selection of extraction detergent.
辣椒红色素作为一种天然色素,在医药、食品、轻工等行业具有广泛的应用价值,本文通过提取剂的选择、提取时间的确定、除辣条件和萃取洗涤剂的选定对辣椒红色素的提取与精制进行了一些探索与讨论。
2.
A mixture of paprika red pigment(100g,TBXE =100) and aq.
色价为１００的油状辣椒红色素１００ｇ，加入１００ｍｌｃ（ＮａＯＨ）＝３。
3.
Single-factor experiments and the optimum condition for the extraction of paprika red pigment were determined through Box-Benhnken center-united experiment design and Response Surface Methodology.
针对辣椒红色素的超声波提取,在单因素实验的基础上,利用Box-Benhnken中心组合实验和响应面分析法,确定辣椒红色素超声提取的最佳工艺条件,即使用无水乙醇作溶剂,料液比为1:12(w/v),超声时间为30min,超声波功率为600W。
6) red chilli colour
辣椒红色素
1.
Study on the extraction of red chilli colour by supercritical carbon dioxide;
超临界CO_2萃取辣椒红色素工艺条件的研究
2.
This paper mainly studied the effects of temperature, light and oxygen on the stability of the solid red chilli colour.
将液体辣椒红色素制作成固体，并就其稳定性进行研究，结果表明，相同条件下，固体辣椒红色素的光稳定性、热稳定性和抗氧化性能均优于液体辣椒红色素。
3.
This paper reports the purificatinn of the red chilli colour by supedticalcarbon diokide extraction, The asults show that the purified red chilli colour has a high qualityand the pchtion is very effecve.
本文报道了采用超临界C02萃取技术精制常规有机溶剂方法生产的辣椒红色素的情况。
补充资料：辣味花生
材料
青椒两只，生花生仁75克，里脊肉150克，蒜头三粒。
调料
盐少量，色拉油三大匙； (a)酱油一大匙，淀粉半大匙。
做法
①青椒切丁，蒜头略压一下，去衣，花生仁洗干净后在盘中高火4分钟（中间须搅拌），取出等凉后去衣备用。
②里脊肉切成1厘米宽的小丁块，放于碗中，与调料(a)一起拌匀备用。
③把肉丁、色拉油及蒜头在一盘中拌开后，覆上微波薄膜，高火3分钟，再放入青椒丁和精盐，加盖再高火3分钟，撒上花生仁即可。
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