1) Long-life rice noodle
保鲜湿米粉
2) instant fresh rice noodle
鲜湿米粉
1.
The influence of β-amylase on inhibition of retrogradation of instant fresh rice noodle was investigated in this experiment.
研究了β-淀粉酶处理鲜湿米粉的抗老化效果。
4) instant wet rice noodles
鲜湿米线
1.
The effects of modifier on the storage properties of the instant wet rice noodles were studied by means of a texture analyzer.
对实际生产中常用品质改良剂对鲜湿米线储藏品质的影响进行了研究,研究结果表明:β 淀粉酶和淀粉醋酸酯可以显著抑制鲜湿米线的品质劣变;焦磷酸盐对改善米线品质效果不明显;普鲁兰酶和单甘酯对改善米线品质没有效果。
5) rice noodle preservation equipment
米粉生产保鲜设备
6) fresh incision rice noodles
鲜切米粉
1.
Adding modified starch can improve gelatin quality of fresh incision rice noodles.
添加变性淀粉能改善鲜切米粉的凝胶特性。
补充资料：保鲜
保持蔬菜、水果、肉类等易腐食物的新鲜：～纸ㄧ食品～ㄧ改进水产品～技术。
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