1) Defatted sunflower meal
脱脂葵花粕
2) 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。
3) 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。
4) sunflowerseed meal
葵花粕
1.
Extraction of chlorogenic acid from sunflowerseed meal;
葵花粕中绿原酸提取工艺的研究
2.
Determination of Oil,Protein, Moisture and Crude Fiber in Sunflowerseed Meal by Near-Infrared Spectroscopy;
近红外光谱法同时测定葵花粕中油、蛋白质、水分和粗纤维
5) sunflower cake
葵花仁粕
1.
The analytical method of chlorogenic acid in sunflower cake by thin layer chromatography(TLC) was developed.
以聚酰胺薄膜为固定相、体积分数为 36 %的乙酸溶液为流动相 ,研究建立了薄层色谱分离测定葵花仁粕中绿原酸的方法。
6) defatted peanut flour (PF)
低温脱脂花生粕
补充资料：蓖麻油粕脱毒
分子式：
CAS号：
性质：蓖麻油饼(粕)中含蛋白质32%～36%，其中含有有毒成分，如蓖麻毒蛋白、蓖麻碱、变应原、血球凝集素等。要利用蓖麻饼粕蛋白，必须脱除这些有毒物质。脱毒的方法有蒸煮挤压膨化法、蒸汽处理法、氨水处理法、化学或生物试剂处理法等。
CAS号：
性质：蓖麻油饼(粕)中含蛋白质32%～36%，其中含有有毒成分，如蓖麻毒蛋白、蓖麻碱、变应原、血球凝集素等。要利用蓖麻饼粕蛋白，必须脱除这些有毒物质。脱毒的方法有蒸煮挤压膨化法、蒸汽处理法、氨水处理法、化学或生物试剂处理法等。
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