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- Development of the nutritious carrot instant rice noodle. 胡萝卜汁方便米粉的研制。
- Changzhou Nanji Quick Freezing Equipment Co., Ltd. 常州市南极速冻设备有限公司。
- The anti-retrogradation effect of various additives in the process of fresh instant rice noodles was measured. 摘要测定了多种添加剂对保鲜方便米粉的抗老化效果。
- Meanwhile these problem such as,selecting the ripeness,the color-preserving technology and quick frozen etc were studied. 同时对原料成熟度的选择、山药护色技术及山药的速冻等关键工艺进行了研究。
- The results showed that tha qualities of instant rice soup hydrolyzed by pectinase were better than that hydrolyzed by the other two enzymes. 结果表明:采用果胶酶处理的方便稀饭品质优于其它两种酶处理的方便稀饭品质.
- Quick frozen and glassy state storage are the best methods for the storage of foods and biological materials , but fracture phenomena may occur during this process. 速冻及冻结玻璃化保存是食品和生物材料的最佳保存方法,但这种方法可能引起低温断裂。
- All these factors,combined with extrusion,were applied to the research, so that the instant rice vermicelli has fine appearance and good rehydration. 再结合挤压法对生产速食米线进行了研究与探讨,使制得的米线表面光滑、晶莹透明、复水快,达到真正速食的目的。
- Conclusion The key to sound diagnosis and rational treatment should include FNAB detection before operation and quick frozen pathologic section in operation. 常规术前细胞学检查和术中冰冻切片检查,有利于确诊及正确的术式选择。
- The trait and the processing of the extruded instant rice and the processing parameters were illustrated.And two application examples were detailed. 阐述了挤压方便米饭的特点,介绍了该产品的生产工艺流程及工艺参数,并例举了应用的实例。
- The experiments of the dehydrating process of half-thawed and non-thawed quick frozen white asparagus were carried out respectively in different temperature fields. 模拟冻结物冷藏间稳定温度场和周期波动的非稳定温度场,在其中对半解冻和未解冻的速冻白芦笋分别进行脱水实验。
- The paper introduces the technological procedure and principle of instant rice production and offers the process parameter. 介绍了方便米饭生产的工艺流程及其原理,同时给出了各工段的工艺参数。
- The taste of instant rice soup largely depends on the rehydration of the product, and consequently, connected with the inner structure of instant rice granule. 方便稀饭的口感在很大程度上取决于成品的复水性,而成品的复水性与方便稀饭米粒内部淀粉结构密切相关。
- Gelatinization degree determination and texture profile analysis(TPA)were used in the study on the effect of amylases on retrogradation of instant rice. 通过测定不同样品的糊化度和质构特性来研究几种淀粉酶对即食米饭老化的影响,希望能够较好的解决即食米饭的老化问题。
- Also the corporation passed ISO9002 which is the approval of Chinese quality system, it is the biggest productive enterprise producing instant rice in the world. 公司通过了ISO9002中际质量体系认证,是全球最大的方便米饭生产企业。
- An instant stuffed food is made up of potato or taro through washing, steaming, peeling, mincing, mixing with wheat flour, making wrapper, wrapping stuffing in it and quick freezing. 一种有馅方便食品,是由薯类或芋头制成。把薯类或芋头洗净蒸熟剥去外皮,饺成茸,再加入面粉,制成面皮包入各种馅料速冻即成。
- Fluidized quick freezing of vegetable and fruit is a complicated heat transfer problem due to the differences in thermal properties between frozen and unfrozen zones. 蔬菜水果速冻过程是一多物理参数变化(表面对流换热系数,导热系数,比热)并含有冻结潜热的复杂过程。
- The author propose peeled fruit quick freezing technology, which can avoid browning reaction, reduce fruit peel breaking and juice leakage, enhance the quality of frozen fruit. 建议荔枝速冻采用去皮速冻工艺,这样既可避免果皮褐变问题,又可解决速冻与裂果的矛盾,减少汁液流失,提高速冻荔枝的商品价值,同时方便食用或加工其它制品。
- Individually quick frozen red raspberries 单个速冻覆盆子
- Application of modified starch to quick frozen food 变性淀粉在速冻食品中的应用
- Progress on Technology of Quick Frozen Vegetables 蔬菜速冻工艺研究进展