挤压膨化大米,extruded rice
1)extruded rice挤压膨化大米
1.Study on the saccharification technology of beer brewing by usingextruded rice and enzyme agent;挤压膨化大米作啤酒辅料外加酶糖化工艺研究
2.In this paper, fractal geometry is used to quantitatively analyze the stress strain curves ofextruded rice.该文利用分形几何的方法对挤压膨化大米的应力 -应变曲线进行了定量分析。
英文短句/例句
1.Secondly, the technology of using extruded rice as beer adjunct and adding enzymes for beer mashing was discussed.2.探讨了挤压膨化大米为辅料生产啤酒的外加酶糖化工艺。
2.MASHING EXPERIMENT OF BEER WITH EXTRUDED RICE AS ADJUNCTS;挤压膨化大米作辅料的啤酒糖化过程的试验研究
3.The Test Study on Beer Brewing Using Extruded Rice and Enzyme Agent;用挤压膨化大米辅料与酶制剂酿造啤酒的试验研究
4.Effect of Extrusion and Expansion of Rice on Traditional Alcohol Fermentation大米挤压膨化对传统酒精发酵的影响
5.Basely Study on Extruded Soybeans Used as Solvent-Extraction;用于浸油的大豆挤压膨化的基础研究
6.Influence of Twin-Screw Extrusion on Millet Pasting Property双螺杆挤压对膨化小米糊化特性的影响研究
7.the experiment of extruded maize with germ as beer adjunct挤压膨化带胚玉米作啤酒辅料的试验研究
8.Test Study on Extruded Maize without Germ Used as Beer Adjunct以挤压膨化脱胚玉米作啤酒辅料的试验研究
9.Kernel Quality Properties and Extrusion Characteristics of Maize Varieties;玉米品种籽粒品质与挤压膨化特性研究
10.The Experiment of Extruded Maize without Germ to Produce Starch Syrup;挤压膨化脱胚玉米生产淀粉糖浆的试验研究
11.The Test Study on Using Extruded Maize without Germ for Producing Alcohol;挤压膨化脱胚玉米生产酒精的试验研究
12.The Experiment of Extruded Maize without Germ to Produce Alcohol;用挤压膨化脱胚玉米生产酒精的试验研究
13.Study on the Extrusion Maize Without Germ with Acid Aid for Alcohol Production;加酸挤压膨化脱胚玉米制备酒精的研究
14.Extrusion Technology for Making Instant Nutritional Infant Rice Flour速溶婴幼儿营养米粉的挤压膨化工艺研究
15.Effect of parameters for extrusion and expansion process on the alcohol yield of maize starch挤压膨化工艺参数对玉米淀粉出酒率的影响
16.THE INFLUENCE OF PARAMETERS OF EXTRUSION SYSTEM ON THE VOLUME WEIGHT OF CORN GERM EXTRUDATE挤压膨化系统参数对玉米胚芽膨化物容重的影响
17.Preparation of soy oil with extrusion pretreatment and aqueous enzymatic extraction挤压膨化预处理水酶法提取大豆油工艺的研究
18.Studies on Sacharification and Filtration Characteristics of Extruded Corn as Adjunct to Brew挤压膨化玉米为辅料酿造啤酒的糖化及过滤问题
相关短句/例句
extrusion expansion of soybean大豆挤压膨化
3)extrusion[英][eks"tru:??n][美][?k"stru??n]挤压膨化
1.Research on influence ofextrusion on nutrient quality of soybean meal;挤压膨化对大豆粕营养品质影响研究
2.Influence ofextrusion on chemical components and texture of flaxseed meal;挤压膨化对亚麻籽粕中化学成分及结构的影响
3.Test Study on Parameter Optimization of Extrusion System of Rapeseed for Solvent Extraction of Oil;油菜籽挤压膨化系统参数优化试验
4)extrusion-expanding挤压膨化
1.Based on a newextrusion-expanding pre-treatment technics,a mathematical model was developed to quantitatively analyze the residual oil rate of soy meal at different extrusion conditions including moisture of material,expanding temperature,die length,δ section length,and rotate speed of screw.采用新型挤压膨化预处理工艺,通过建立数学模型系统的分析了物料水分、膨化温度、模孔长度、δ段长度、螺杆转速对粕残油率的影响,同时,确定出最适挤压参数为:物料水分10。
2.This paper combinedextrusion-expanding technology and chocolate coating technology, studied the processing flow,technology operating essential and quality controlling ways in producing process,made successfully the chocolate expanding food.将挤压膨化技术与巧克力涂层技术相结合,对膨化巧克力粟米条的工艺流程、技术操作要点及生产中质量控制方法进行了研究,成功的制作出了巧克力粟米条。
5)extrusion cooking挤压膨化
1.Experimental study on rapeseedextrusion cooking using dimensional analysis;基于量纲分析的油菜籽挤压膨化试验参数的研究
2.The microscopic structure of the rapeseed raw material,theextrusion cooking sample and the sample made by traditional screw process was studied by scanning electron microscopy.通过扫描电镜研究了油菜籽原料、高低粕残油率挤压膨化试样及传统螺旋压榨试样的显微组织结构。
3.The three theories ofextrusion cooking,extrusion expansion and microwave expansion processing technique and contrast analysis were mainly described in this paper.主要阐述了挤压蒸煮、挤压膨化、微波膨化三种加工谷物早餐食品的工艺原理,并进行了对比分析。
6)extruding[英][eks"tru:d][美][?k"strud]挤压膨化
1.Theextruding technology has virtues of low production cost, high efficiency, easy operation, little waste, and no rejectamentas, extensive applicability of the raw materials, many kinds of products, high nutritive value, and cess losses of the vitamin which has been a developing potential technology.挤压膨化技术具有生产成本低、效率高、操作简便、浪费少、无废弃物、原料适用性广、产品种类多、产品营养价值高以及维生素损失少等优点,已成为一项很有发展潜力的新型技术。
2.The aim of this study was to reduce acid value(AV) of brown fishmeal by direct heating,pelletizing with ring die andextruding.分别对红鱼粉进行直接加热、环模制粒和挤压膨化三种方式的水热处理,以降低红鱼粉的酸价。
延伸阅读
饴糖大米粥【菜名】 饴糖大米粥【所属菜系】 全部【特点】 健脾和中止痛。适用于脾虚食少、胃虚作痛。并可做产妇、小儿的补品。【原料】饴糖30克 大米50克【来源】民间方【制作过程】以大米煮粥，粥熟入饴糖，调匀。【用法】空腹食之。
