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- functional food of lotus root 燕藕保健食品
- Research Progress On The Health Food Of Lotus Root In China 我国莲藕保健食品研究进展
- Thinking of lotus root makes me think in turn of water shield. 因为想起藕，又联想到莼莱。
- This paper discusses about the preparation procedure, the formula and the jelling condition of lotus root starch jelly. 叙述了以藕粉为原料,研制藕粉果冻的生产工艺技术、操作要点、配方及品质影响。
- Single lapping and carding to form silver of lotus root fiber is difficult, so bales mixing is adopted. 藕丝单独成卷及梳理成条均较困难,所以采取棉包混和。
- Vinegar bloats lotus lotus root: scald of lotus lotus root, put right amount candy, salt, vinegar and balm to mix according to individual taste all. 醋腌莲藕：将莲藕焯一下，根据个人口味放入适量的糖、盐、醋和香油拌均。
- The retrogradation properties of lotus root starch (with excessive water and limited water) were studied with blue values and enzyme hydrolysbility. 摘要以莲藕淀粉为原料，采用碘兰值法和酶解力法对过量水分和有限水分下莲藕糊化淀粉的老化特性进行研究测定。
- CMC,salt and xanthan gum enhance the shear stress of lotus root starch paste significantly,and increase the apparent viscosity a little. CMC、食盐、黄原胶使莲藕淀粉糊的剪切应力明显提高,表观黏度稍有增大。
- Sprigs of mint, red coils of lotus root and bundles of knotted cabbage change hands for a few rupees, tossed from one boatman's lap to another. 薄荷叶，红藕圈，卷菜捆，换几个卢比，菜便从一个船家身上抛到另一个船家身上。
- The purity of lotus root starch and fractions has been confirmed by gel permeation chromatography and UV-Vis scans of their complex formed with iodine. 莲藕淀粉及其级分的纯度用其碘络合物的紫外可见扫描图谱与凝胶过滤色谱进行表征。
- The relationship between polyphenol oxidase(PPO)and the browning deg ree(BD),the influence of environmental condition on browning of lotus root are discussed in this paper . 莲藕贮期褐变是影响质量的关键。 本文研究了莲藕贮期内多酚氧化酶和褐变度的关系,探讨了温度、氧气等环境条件对多酚氧化酶的活性和莲藕褐变的影响作用,通过褐变抑制效果试验,寻找出了几种较好的处理方法和贮藏环境。
- The results showed that the browning inhibitor made up of 0.3% L- Cys, 0.3% NaCl, 0.2% Vitamin C and 0.2% citric acid can remarkably prevent browning of lotus root. 试验结果表明;L-半胱氨酸0.;3%25、Vc0
- Study on the functional food of bee pollen 蜂花粉功能食品的研究思路
- Gelatinization temperature of Lotus Root Starch was determined with Maltese Cross Disappearance, Differential Scanning Calorimetry (DSC) and Dynamic Rheometer with the following results: 65. 对莲藕糊化温度的三种测定方法展开比较,得出偏光十字消失法测得莲藕淀粉的糊化温度为63。
- The structure,working principles of the lotus root slicing machine were introduced.The key parts were optimized.It provided theoretical design basis for the manufacture of lotus root slicing machine. 对莲藕切片装置的结构、工作原理作了介绍,对关键零部件进行了结构设计,为制造莲藕切片装置提供了理论上的设计依据。
- How do you think of the food of this cafeteria? 您觉得这家自助餐厅如何?
- If music be the food of love,play on. “如果音乐能成为爱情食粮，那就演奏下去吧。”
- The food of the gods,thought to confer immortality. 仙果神的食物，据说能使人不死
- Rice is the principal food of the Chinese people. 大米是中国人的主食。
- Comprehensive Utilization of Lotus Root 莲藕综合利用研究
