2) Chinese pine pollen
油松花粉
1.
Study on preparation of Chinese pine pollen peptide by alkaline protease hydrolysis;
碱性蛋白酶水解法制备油松花粉肽的研究
2.
The optimization of extraction of total flavonoids from Chinese pine pollen were studied by Response surface design (RSD) Results showed that the optimal reflex temperature, ethanol content, ratio of the liquid to solid and reflex extraction time were 80℃, 56%, 17.
以总黄酮得率为响应值,采用响应面实验设计方法(RSD)对油松花粉中总黄酮提取工艺进行研究。
3.
Chinese pine pollen protein was hydrolyzed with papain to produce Chinese pine pollen peptide,was transformed into the form of peptides.
利用木瓜蛋白酶对破壁后的油松花粉进行水解,将蛋白质转化成肽的形式,以水解度为指标,确定制取油松花粉肽的最适宜水解条件为:温度45℃,pH6。
3) oil powder
粉末油脂
1.
Preparation of microencapsulated oil powder with enzymatic hydrolyzed starch sodium octenyl succinate as wall material;
酶解辛烯基琥珀酸淀粉酯制备粉末油脂工艺
2.
Fractal analysis on cracks in microcapsulated oil powder occurred by SEM electron beam scanning;
SEM电子束轰击粉末油脂微胶囊产生裂纹的分形分析
3.
The dried egg white, oil powder, starch and emulsifier,which influence on the cake’s quality,were studied in this paper and the cake mix’s essential formula be got through the orthogonal test and storage test.
本课题通过研究蛋清粉、粉末油脂、淀粉、乳化剂此四因素对蛋糕品质的影响,通过正交试验和存储试验最终确定了蛋糕预混合粉的基本配方。
4) rape pollen
油菜花粉
1.
Study on the extraction of active protein in rape pollen;
油菜花粉中活性蛋白的最佳提取工艺研究
2.
Preparation of peptides hydrolyzed from rape pollen glutelin;
油菜花粉谷蛋白酶解物的制备(英文)
3.
Microwave-assisted extraction of flavonoids from rape pollen and the antioxidant activity of the extracts
油菜花粉总黄酮的微波辅助提取及其抗氧化活性研究
5) sauce powder
粉末酱油
1.
Application of porous starch in sauce powder production;
多孔淀粉在粉末酱油中的应用
2.
It was found that NCGC starch had the protection and slow release effects in the vacuum freeze-drying of the sauce powder.
本论文以玉米淀粉为原料,制备了非晶颗粒态淀粉;然后分别将不同量的非晶淀粉和玉米淀粉加入到适量的液体酱油中,通过真空冷冻干燥制得粉末酱油,发现在冷冻干燥过程中非晶淀粉发挥了特有的保护和缓释作用;以氨态氮、色率和风味物质含量等为指标,除了吸潮性,用非晶淀粉制备得到粉末酱油的性能均优于用原淀粉作为干燥助剂的粉末酱油,其中以15%非晶淀粉制备的粉末酱油经还原后可以很好地保留原酱油的性质。
6) ghee power
酥油粉
补充资料：油粉
1.泛指化妆用品。 2.借指妓户。
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