1) To become disturbed.
打乱，打搅
2) whipping
[英]['wɪpɪŋ] [美]['wɪpɪŋ]
搅打
1.
According to the comparison of the variation on fat partial coalescence rate?conductivity and overrun in shear?aerating and whipping,the results indicate that:Neither shear nor aerating alone were sufficient to forming stable foam structure.
分别测定植脂奶油乳状液在剪切、充气和搅打作用下脂肪球部分聚结率、电导率、膨胀率的变化,研究了植脂奶油形成泡沫结构的作用机理。
2.
Only the used oil have a melt point nearly with butter fat,such as cocoa butter substitute BL-41 or BM-200,the ideal fat destabilization and better whipping proper- ties can be obtained.
随油脂熔点不同，在搅打过程中发生脂肪球部分聚结的程度也不同，从而影响最终的泡沫结构。
4) whipping process
搅打过程
1.
The results indicated: we can separate the whipping process into three different stages such as quickly aeration stage, fat globules steady coalescence stage and fat globules quickly coalescence stage.
通过研究稀奶油在搅打过程中的起泡率、泡沫硬度和浆液分离系数随搅打时间的变化规律,及搅打过程微观结构的变化,可将其分成3个阶段,即迅速充气阶段、脂肪球稳定附聚阶段和脂肪球急剧附聚阶段,在此基础上建立了搅打过程的模型,并分析了其搅打机理。
5) whipping mechanism
搅打机理
1.
The model of whipping process was established and the whipping mechanism was analyzed.
通过研究稀奶油在搅打过程中的起泡率、泡沫硬度和浆液分离系数随搅打时间的变化规律,及搅打过程微观结构的变化,可将其分成3个阶段,即迅速充气阶段、脂肪球稳定附聚阶段和脂肪球急剧附聚阶段,在此基础上建立了搅打过程的模型,并分析了其搅打机理。
6) whipping properties
搅打性能
1.
60%, whipping properties and quality of whipped cream was best.
60%时,搅打稀奶油搅打性能和品质最佳。
补充资料：搅搅
1.纷乱貌。
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