1) 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。
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。
3) Long-life rice noodle
保鲜湿米粉
4) fresh-wet noodles
生鲜湿面
1.
NNW,a self-manufactured freshness maintaining reagent,can restrain bacterium and mold growth in fresh-wet noodles and maintain the noodle freshness.
由于鲜面条的水分含量高、极易腐败变质,至今国内尚无有效的常温保鲜方法,一直是生鲜湿面工业化生产的“瓶颈”。
5) long-life noodles
鲜湿面
1.
Product of long-life noodles with kelp and mung bean;
海带绿豆保健鲜湿面的生产
2.
Study on processing of long-life noodles with kelp and mung bean;
海带绿豆鲜湿面的制作研究
6) instant wet noodle
保鲜湿面
1.
The optimized ingredients has been selected after multiple experiments for coarse grain instant wet noodle on the research,which include bitter buckwheat powder accounts for 50% and mung beans powder 9%,compound thickener that contains of 3% wheat gluten,1.
研究了杂粮保鲜湿面的配料优化配比。
补充资料：湿基湿含量
分子式：
CAS号：
性质：为了表示湿物料的含湿（水）量，常以单位质量湿物料为基准表示所含湿分（水分）的质量，称为湿基湿含量。参见湿含量条目。
CAS号：
性质：为了表示湿物料的含湿（水）量，常以单位质量湿物料为基准表示所含湿分（水分）的质量，称为湿基湿含量。参见湿含量条目。
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