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- Soybean flour processing 膨化大豆粉
- Scope: Flour processing. Flour processing. 经营范围:面粉加工。
- Beijing where has sells the earthenware cooking pot earth soybean flour? 您的位置:我也知道>生活>美食/烹饪>北京哪里有卖砂锅土豆粉呢?
- The Paper relates the characteristics of traditional production and super-micro milling process of soybean flour, introduces the application of soy super-micro flour for food industry emphatically. 本文阐述了大豆的传统加工方法和超微细精粉的加工工艺及特点。重点介绍了大豆超微细精粉在食品工业中的应用。
- In this paper,oligosaccharides in soybean flour were determined by HPLC on an ODS column,us ing pure water as eluent. 本文用ODS柱,以纯水为洗脱液,高效液相色谱法(HPLC)测定了大豆粉中的低聚糖。
- The foaming and oil sorption capacities,foamability stablity of the peanut meal were better than that of soybean flour. 脱脂花生蛋白粉的起泡性、吸油性、泡沫稳定性优于大豆蛋白粉,蛋白质、脂肪、含硫氨基酸含量高于大豆蛋白粉,但赖氨酸偏低。
- Lvdagunr ( Glutinous Rice Rolls with Sweet BeanFlour):also called Pastry Made of Soybean Flour, is anold Beijing snack. 驴打滚:又称豆面糕。是北京小吃中的古老品种之一。
- Wheat pentosan is an important factor affecting the flour processing and food quality. 摘要戊聚糖是小麦面粉加工和食品品质重要的影响因子。
- The corn flour, cassava flour and rice flour combined separately with wheat flour and soybean flour were used as main breadstuffs for the panification. 选用玉米粉、木薯粉、大米粉,分别与小麦粉和大豆粉配合,制作了成本低廉、芳香可口、营养丰富的复合面包。
- By the development of management technology,ERP system is used widely in flour processing enterprise. 随着管理技术的发展,ERP系统在面粉加工企业中的应用越来越广泛。
- Among 5kinds of nitrogen sources,the peptone was best,followed by yeast extract,bean cake powder and soybean flour and (NH4)2SO4 was worst. 在5种氮源中,蛋白胨最好,酵母膏、豆饼粉和黄豆粉次之, (NH4)2SO4最差;
- The baking soybean flour mixed with vitamin C can be a good complex improver to promote the quality of steamed bread remarkably. 低温脱脂豆粉与维生素C对改善馒头品质具有显著的协同改良作用,可作为良好的馒头品质复合改良剂。
- And are in the glycine and soybean flour and cornmeal as a nitrogen source and starch as a carbon source the best mycelial growth potential. 并且,都是在以甘氨酸和黄豆粉作为氮源和以玉米面和淀粉作为碳源菌丝生长势最强。
- This will provide a good base for theoretical study of flour processing technology,improvement of production efficiency and flour quality. 这将对面粉加工技术的研究,提高生产效率,提高面粉质量,提供较好的理论研究基础。
- The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour. 且大豆豆皮膳食纤维较低温脱脂豆粉改良效果好。
- This will provide a good base for theoretical study of flour processing technology, improvement of production efficiency and flour quality. 这将对面粉加工技术的研究,提高生产效率,提高面粉质量,提供较好的理论研究基础。
- High quality steamed bread was made with adding a proper quantity of baking soybean flour (defatted at low temperature) or dietary fiber made from soybean hulls. 实验证明适量添加低温脱脂豆粉、大豆豆皮膳食纤维均可制作品质优良的馒头;
- The main product include: ISP , enzyme ISP, SPC, functional soybean protein ,de-fatted soybean flour, soybean embryo, soybean oil ,white flakes, and feed meal . 主要产品有:大豆分离蛋白、大豆酶解蛋白、大豆浓缩蛋白、功能性蛋白、脱脂脱腥豆粉、大豆胚、大豆油、低变性豆粕、高变性豆粕等系列产品。
- The function and security of adding benzoyl peroxide in the flour processing industry is introduced.It is suggested that the usage of food additives should be treated equilably. 分析了过氧化苯甲酰对面粉产生的作用及其使用安全性,提出应科学公正地看待食品添加剂。
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- 深远海浮式风电平台 - deep-sea floating wind power platform
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- 京雄高速公路 - Beijing-Xiongan expressway
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- 农业及相关产业增加值 - the added value of agriculture and related industries