1) overrun rate
搅打率
1.
770μm,overrun rate decreased from 115% to 92% within 6-months shelf life.
770μm,搅打率从115%降低到92%。
2) ratio of whipping overrun
搅打起泡率
1.
It was investigated that the influences of homogenizing conditions such as homogenizing pressure,homogenizing temperature,homogenizing frequency,on the ratio of whipping overrun and foam hardness of fatless whipped cream were studied to provide some based data for the production of fatless whipped cream.
本文报道通过探讨均质压力、均质温度、均质次数等均质条件对无脂搅打奶油的搅打起泡率和泡沫硬度等应用品质的影响。
3) 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) To become disturbed.
打乱，打搅
5) 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。
6) 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。
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