1) creamer,cream beater
奶油搅打机
2) whipping cream
搅打稀奶油
1.
Influence of guar gum on the whipping properties of whipping cream;
瓜尔豆胶对搅打稀奶油的搅打性能的影响
2.
The texture characteristics increased,while protein concentrations adsorbed in liquid phase and the overrun of whipping cream decreased.
研究了油脂用量对搅打稀奶油的粒度分布、脂肪部分聚结、液相蛋白质浓度、搅打起泡率、质构特性、感官品质和稳定时间的影响。
3) whipped cream
搅打稀奶油
1.
Mechanism of whipping process of whipped cream
搅打稀奶油的搅打充气机理
2.
Effects of emulsifier levels on particle size distribution of emulsion of whipped cream, partial coalescence of fat globule, protein concentration in the aqueous phase, sensory quality and foam stability were studied.
研究了乳化剂用量对搅打稀奶油的乳浊液粒度分布、脂肪球部分聚结、液相蛋白浓度、感官品质和泡沫稳定性的影响。
4) fatless whipped cream
无脂搅打奶油
1.
It was investigated that the influences of homogenizing conditions such as homogenizing pressure,homogenizing temperature,homogenizing frequency,on the ratio of whipping overrun and foam hardness of fatless whipped cream were studied to provide some based data for the production of fatless whipped cream.
无脂搅打奶油是一种新型的食品配料,相对于传统的搅打奶油,它具有不含油脂,可以常温保存等优点。
5) creaming machine
乳油搅打机
6) whipped cream
搅奶油
补充资料:HP-241B色带打码机/HP-30手动打码机
适用材料:
塑料薄膜PT、PE、PVC、OPP、KT、铝箔、饮料瓶商标;各种塑料复合材料、塑料袋、纸(不干胶、卡片)、皮革、布;包装容器袋、塑料制品;电子元件外壳。
工作原理及结构特点:
采用热打印带代替油墨打印,采取特殊的活字装卸换字结构,可在任何软包装材料上打印。印字清晰,不易擦掉;卫生干净,无油墨污染之优,是一种经济卫生的打印方式。
HP-241技术参数:
最高速度:70-120次/分 可调
打印间距:任意
打印行数:1-3行
电 压:220V±10% 50Hz
功 率:200W
热打印带宽度:25-35mm
HP-30技术参数:
电 源:220V/50Hz
功 率:≤40W
尺 寸:225×200×155mm
重 量:2.5kg
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