1) Bean Products Factory
豆制品厂
2) soybean products
大豆制品
1.
Competitive inhibition test showed there is a certain non-specific adsorption of α-subunit of β-conglycinin but it was easy to be identified in non-fermented soybean products.
本实验采用酶联免疫印迹和竞争性抑制实验识别大豆制品中的致敏蛋白。
2.
As part of flavone compounds,soybean isoflavones have important biochemical activities and rich content in soybeans and soybean products.
大豆异黄酮属于黄酮类化合物,是一类具有重要生物活性的化合物,在大豆和大豆制品中含量丰富。
3.
The influences of added different soybean products on bread quality were studied, including water adsorption capacity, volume, sensory quality of bread as well as changes of bread texture and so on.
主要研究了添加不同大豆制品对面包品质的影响 ,包括面包吸水能力、面包体积、感观品质以及面包质构等的变化 ,同时研究了乳化剂对这种影响的消除作用。
3) soybean product
豆制品
1.
Production of Tangwu soybean products with sour slurry curdling processing;
酸浆水点浆工艺生产塘坞豆制品
2.
Study on the yeast scp production by using of wastewater from production of soybean product;
利用豆制品生产废水生产单细胞蛋白的研究
3.
A method by using ultraviolet spectrophotometer to measure the inhibition difference before and after the use of trypsin inhibitor in soybean products, and to obtain interpolation curve or relation between slope and inhibitor activity was introduced.
利用紫外分光光度计,对豆制品中胰蛋白酶抑制剂在抑制牛胰蛋白酶活性反应前后的吸光值差异制作差值曲线,从而得出斜率与抑制剂活性之间关系的方法。
4) bean product
豆制品
1.
Determination of the contents of elements in Bean and Bean product using Z 8000 atomic absorption spectrometry is described.
采用Ｚ－８０００型偏振塞曼原子吸收分光光度仪对大豆及豆制品的微量元素进行分析。
2.
Studied content of the dissertation was that the bean product was irradiated by 60Co-r rays in order to profong its keep fresh period the bean product was the mainly source that the people ingest plant protein.
本论文研究的内容是利用~(60)Co-γ射线照射豆制品，以达到延长保鲜期的目的。
5) soybean product
大豆制品
1.
Determination of isoflavones in soybean product by HPLC;
高效液相色谱法测定大豆制品中异黄酮含量
2.
The content of major nutrients in their soybean products about genetically modifiedsoyb
通过试验得到如下结论:1、转基因大豆和本土大豆两者在蛋白质、脂肪、水分和灰分含量上相差不大,均符合实质等同性;2、转基因大豆和本土大豆中异黄酮含量存在明显差异,不符合实质等同性,其安全性需进一步研究;转基因大豆和本土大豆在膳食纤维含量上相差甚微,膳食纤维的持水性与溶胀性上无明显差异,符合实质等同性;3、两种大豆制品中的主要营养成分含量相差甚微,符合实质等同性,具有安全性。
6) production of black beans
黑豆制品
补充资料：豆制品
| 豆制品 bean products 豆类加工的食品。主要包括豆腐、豆干、百页、腐竹等。它营养价值高，含有人体所需的蛋白质、氨基酸、脂肪、碳水化合物 、维生素和矿物质等 ，具有益气和中 、生津润燥、清热解毒的功效。①豆腐。以黄豆、青豆或黑豆为原料，经浸泡、磨浆、过滤、煮浆、加细、凝固、成型等工序加工制成。②豆干。又称豆腐干。将豆腐脑用布包成小方块，或盛入模具，压去大部分水分的半干制品，水分指标不超过75％，通称白干。经加工又有茶干、酱干、卤干、臭豆腐干等品种。③百页。又称千张、皮子、豆腐皮、豆腐片等。将豆腐脑用布折叠压制成片状的半干制品，其水分指标不超过75％。可凉拌、配菜用，也可用于制作素鸡、素火腿、素香肠、素鹅等。④腐竹。将豆浆烧煮后，脂肪和蛋白质上浮凝结成的薄膜，平摊成半圆形的称腐衣；卷制成细长杆状的称腐竹。腐衣越薄越好，半透明而油亮，呈淡黄色；腐竹支条挺拔，色淡黄有油光。是中国特有的高营养食品。 |
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