1) ground flax seeds
亚麻籽(仁)油粕
2) flaxseed meal
亚麻籽粕
1.
Influence of extrusion on chemical components and texture of flaxseed meal;
挤压膨化对亚麻籽粕中化学成分及结构的影响
2.
The extrusion quality of flaxseed meal was studied with Brabender DSE-25 Twin-Screw Extruder.
利用DSE-25型双螺杆挤出机对亚麻籽粕进行挤压膨化质量研究。
3.
In this paper, flaxseed meal after removing cyanogenic glucoside is added into wheat flour to compare its effects on the dough properties, bread baking characteristics, bread staling and retrogradation during the storage period.
本文将亚麻籽粕脱除毒性物质生氰糖苷后,将其添加到面粉中,以研究其对面团特性、面包烘焙品质以及面包贮存过程中老化程度的影响。
3) linseed meal
亚麻籽粕
1.
The effects of different proportion of detoxified linseed meal powder on dough rheological properties and bread baking properties were investigated by Brabender Farinograph,Brabender Extensograph and Micro Stable System Texture Analyser,ect.
采用粉质仪、拉伸仪、质构仪等分析手段探讨脱毒处理后的亚麻籽粕粉添加到小麦粉中对面团流变学特性(粉质特性、拉伸特性)、面包烘焙特性的影响。
2.
In this paper,removing cyanogenetic glycoside in linseed meal was carried out by Brabender Lab-station of DSE-25 Twin-Screw Extruder.
利用BrabenderDSE-25双螺杆挤压机对亚麻籽粕进行了挤压脱除生氰糖苷的试验,考察了加工条件(水分含量、加工温度、螺杆转速、喂料速度)对系统参数(扭矩、4区压力、5区压力)和脱毒效果的影响。
3.
In this paper, linseed meal was processed by extrusion, microwave heating, autoclaving, microbe fermentation, water boiling and solvent extracting.
采用挤压法、微波法、压热法、微生物法、水煮法、溶剂法等对亚麻籽粕进行处理,由比色滴定法测定亚麻籽粕中氢氰酸含量,比较分析不同处理方法对亚麻籽中生氰糖苷的脱除效果和机理。
4) Flaxseed cake
亚麻籽饼粕
5) linseed oil
亚麻籽油
1.
In this article,linseed oil was extracted from linseed(Linum Ustitatissimum L.
采用水酶法从亚麻籽中提取亚麻籽油。
2.
Activated clay and activated carbon were studied as decoloring agent on linseed oil decoloratioo.
以活性白土和活性炭为脱色剂,对亚麻籽油进行脱色工艺的研究。
3.
An experiment was carried out to evaluate the effect of different dietary linseed oil level on the content of n-3 polyunsaturated fatty acids(PUFA) in muscle and on the growth performance of broilers.
第1组为对照组,在玉米-豆粕型基础日粮上添加5%混合油,处理组分别在基础日粮中添加3%亚麻籽油(2组)和5%亚麻籽油(3组),试验期3周,旨在研究在日粮中添加不同水平的亚麻籽油对鸡肉中n-3PUFA含量和肉鸡生产性能影响。
6) Flaxseed oil
亚麻籽油
1.
Change of fatty acid and VE in the refining process of flaxseed oil;
亚麻籽油精炼过程中脂肪酸和V_E的变化分析
2.
Study on extraction technology of flaxseed oil from flaxseed by supercritical CO_2 fluid(SCF—CO_2)
超临界二氧化碳流体萃取亚麻籽油的生产工艺研究
3.
Flaxseed oil was extracted with anhydrous aether.
用无水乙醚提取亚麻籽油,经皂化、甲酯化处理,采用气相色谱-质谱(GCMS)联用技术对其脂肪酸组成进行了分析和鉴定。
补充资料：亚麻籽
这种小的红棕色果实，有极强的坚果风味，即使在烤制食品中也是如此。实际上，许多欧洲国家，在几乎所有的食品中，面包师都经常使用这种谷物，如饼干、蛋糕、面包等。记住，一定要将这种谷物研磨，从而得到最佳的效果。如果是整粒的话，那么，将会未经消化便被排出体外。
烹调难易度：容易。
这种谷物具有坚硬的外壳，必须被部分压碎或碾磨（可以用咖啡研磨机或混合机），从而将其营养释放出来。压碎或碾磨后的果实，可以加在面包或松饼中，或加在酸奶或谷类食品的上面。
营养价值：不含胆固醇，富含纤维和n 3脂肪酸，n 3脂肪酸含有有助于预防心脏病和其他慢性病的营养成分。
购买指南：尽管亚麻籽和研磨后的亚麻食品开始在大超市中出现，但这种食物仍是在健康食品店中容易找到。将所有的颗粒密封在容器中，在室温下可以存放一年。将研磨后的果实放在冰箱中可以保存30天。
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