1) physicochemical properties of defatted soy meal
脱脂粉理化特性
1.
The 18 soybean varieties from Northeast China were studied,using a Brabender DSE-25 Twin-Screw Extruder,to analyse kernel quality properties of soybeans,physicochemical properties of defatted soy meal and functional properties of soybean protein.
本试验以东北三省18个大豆品种为原料,以德国Bradender DSE-25双螺杆挤压机为挤压组织化设备,分析不同品种大豆籽粒品质、脱脂粉理化特性、大豆蛋白功能性以及它们与挤压组织化系统参数、产品特性的相关关系,主要得出以下结论:(1)挤压系统参数间,挤压产品色泽间,挤压产品质构间都表现出很好的相关性,为控制和预测产品特性提供了很好的参考。
2) Starch physiochemical properties
淀粉理化特性
1.
Starch physiochemical properties are very important for noodle quality, and which are controlled by genetical and environmental factors.
测定了13个小麦品种在3个地点的淀粉理化特性和面条品质,结果表明直链淀粉含量、膨胀势和面条品质主要受遗传因素的控制,品种间变异平方和分别占总变异平方和的57。
3) skimmed milk powder
脱脂奶粉
1.
The optimum technological conditions and optimal formula of a milk beverage imitating the flavour of coffee made from cassia seed,skimmed milk powder, soybean sprout and wheat were studied.
研究了用决明子、脱脂奶粉、大豆芽、小麦等加工咖啡味乳饮料的最佳组合及加工的最适工艺条件。
2.
The lipid oxidation and protein denaturation involved with Maillard reaction of whole milk powder and skimmed milk powder were investigated at 35℃and 45℃storage temperature.
在35℃和45℃的恒湿贮存条件下,考察了全脂和脱脂奶粉的脂肪氧化以及参与美拉德反应的蛋白质变性情况。
4) skim milk powder
脱脂奶粉
1.
Studying the caking-resistant characteristics of skim milk powders by shear test;
剪切法研究脱脂奶粉的抗结块性能
2.
The effective factors on thedispersing stability of amorphous powder and the evaluating methodwere studied with the skim milk powder and its mixtures with theadditives(xanthan gum andβ -cyclodextrins) as model materials.
以脱脂奶粉及其添加剂(黄原胶和β-环糊精)为模型材料,研究了非晶态粉体分散稳定性的影响因素及评价方法。
3.
The paper compare the characters of yoghurt about the water holding capacity,viscosity,flavor and texture,which were made by whey protein concentrate in stead of some part high quality skim milk powder.
以鲜奶、奶粉、乳清蛋白等乳成分为主要原料,研究了乳清浓缩蛋白在酸奶生产中的制做方法;对乳清浓缩蛋白代替部分高档脱脂奶粉生产酸奶产品的保水率、粘度、口感及组织状态进行了比较分析。
5) defatted seed flour
脱脂粉末
6) skim milk powder
脱脂乳粉
1.
Study on technology of microcapsule through spray-drying method which using skim milk powder as shell-material;
脱脂乳粉为壁材通过喷雾干燥法制备微胶囊的技术研究
2.
In order to study the caking charateristics of the skim milk powder, a blowing-test apparatus was set up and the caking characteristics of skim milk powder with and without additives were investigated experimentally with the apparatus.
为了研究脱脂乳粉的结块特性,建立了一套测试粉体结块特性的吹气动力学实验装置,对脱脂乳粉和混合添加剂的脱脂乳粉的结块特性进行了实验研究,应用非晶态粉体玻璃化转变理论分析实验数据,确定脱脂乳粉结块的影响因素和结块特征。
补充资料：脱脂
分子式：
CAS号：
性质：又称除油。指从废水、污泥或固体废物中去除油脂的方法。从废水中分离油脂的设备有隔油池和除油池。另外，它也指从机器部件或铁制产品表面上除掉油脂的过程。油脂主要来自机加工时沾上的润滑油、防锈油，贮存期间的油封，模制时的脱膜剂以及磨抛光时沾上的抛光膏等。脱脂的方法有：有机溶剂脱脂、化学脱脂、电化学脱脂等。有时需要几种方法同时使用。
CAS号：
性质：又称除油。指从废水、污泥或固体废物中去除油脂的方法。从废水中分离油脂的设备有隔油池和除油池。另外，它也指从机器部件或铁制产品表面上除掉油脂的过程。油脂主要来自机加工时沾上的润滑油、防锈油，贮存期间的油封，模制时的脱膜剂以及磨抛光时沾上的抛光膏等。脱脂的方法有：有机溶剂脱脂、化学脱脂、电化学脱脂等。有时需要几种方法同时使用。
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