甘薯全粉,sweet potato powder
1)sweet potato powder甘薯全粉
1.A newsweet potato powder processing technology with less investment in equipemt is developed and proposed the main quality indicators of thesweet potato powder and doubted about the cell rate as a good and necessary indicator of quality standard.研究了一种新的、设备投资少的甘薯全粉加工工艺;提出了甘薯全粉的主要质量指标,对细胞完好率作为质量指标的必要性提出了质疑。
2.The nutrition and medicial value of sweet potato and the processing prospect ofsweet potato powders were introduced;producing technology and application of the powders were summarized in this paper.介绍了甘薯的营养价值、药用价值及其全粉的加工前景,并对甘薯全粉的生产工艺和应用作了综述。
3.In this paper,we introduced the nutrition and medical value of sweet potato,summarized the current status of the sweet potato processing and the prospect ofsweet potato powders processing in China,application and producing technology of the powders were summarized in this paper.该文介绍了甘薯的营养、保健功能及药用价值、国内甘薯食品的加工现状及其全粉的加工前景,并对甘薯全粉的应用和加工工艺作了综述。
英文短句/例句
1.Studies on Sweetpotato Granule Processing Technology and Its Application in Bread甘薯全粉制粉工艺及其应用于面包的特性研究
2.Determination of β- Carotene in sweetpotato powder by HPLC高效液相色谱法测定甘薯全粉中的β-胡萝卜素
3.Research on the Technology Characteristic of Sweet Potato Powder and Its Producing Technology of Biscuits甘薯全粉的工艺学特性及其用于制作饼干的技术研究
4.Sweet potato flakes for starch industryGB/T8610-1988淀粉业用甘薯片
5.Nutrition ingredient analysis of skin and flesh of sweet potato simon No.1 lyophilized powder巴西甘薯薯皮薯肉冻干粉的营养成分分析
6.Study on the Production Technology, Quality Evaluation System and Correlation of Sweet Potato Granules;甘薯颗粒全粉的加工工艺、品质评价体系及其相关性研究
7.PEG Regulation about Expression of Amylase in Calli of Sweet Potato;PEG对甘薯愈伤组织淀粉酶的调节作用
8.Discussions on Development Strategy of High-Starch Sweet Potato Industry in Sichuan Province;四川省高淀粉甘薯产业发展战略探讨
9.Research on Enzymolysis Technology in The Processing of Purple Sweet Potato Powder紫甘薯粉加工过程中酶解工艺的研究
10.Study on the stability of anthocyanin in purple sweet potato powder紫甘薯粉生产中花青素的稳定性研究
11.The Study on the Preparation of the Sweet Potato Starch Ester Octenylsuccinate辛烯基琥珀酸甘薯淀粉酯的制备研究
12.Study on enzyme transformation process of starch of sweet potato concentrated juice甘薯浓缩汁中淀粉的酶转化工艺研究
13.Preparation and characteristics of phosphate monoesters of sweet potato starch甘薯淀粉磷酸单酯的制备及特性(英文)
14.Studies on the Characteristics of Starch Accumulation and Yield in the Root Tubers of High-starch Sweet Potato Varieties高淀粉甘薯品种块根淀粉积累和产量特征研究
15.Analysis of Main Nutrient Components of Sweetpotato Ningzishu No.1 and Physical and Chemical Properties of the Starch宁紫薯1号甘薯的营养成分及其淀粉理化性质分析
16.Breeding and Evaluation of New Sweetpotato Cultivars Xushu 25 with High Starch Content and Multi-disease Resistance高淀粉多抗甘薯新品种徐薯25的选育及特性评价
17.Studies on Breeding and High-yielding Mechanism of New Sweet Potato Variety Yanshu 22 with High Yield and High Starch Content高产高淀粉甘薯新品种烟薯22号选育及高产机理研究
18.Study on the Processing Technology of Microwave Puffing French Fries微波膨化马铃薯颗粒全粉薯条加工技术的研究
相关短句/例句
sweet potato flour甘薯全粉
1.Study on color-protecting techniques during the process ofsweet potato flour甘薯全粉生产过程中护色工艺研究
2.The chemical composition and physico-chemical properties of four kinds ofsweet potato flour were studied.为了对不同甘薯全粉的加工适应性进行分析,实验对4种甘薯全粉的基本成分及理化特性进行研究。
3)sweetpotato granules甘薯颗粒全粉
1.The primary study of effect factors on the free starch content ofsweetpotato granulesindustry;甘薯颗粒全粉游离淀粉含量影响因素的初步研究
4)sweet potato starch甘薯淀粉
1.Investigation on properties ofsweet potato starches and quality of starch-noodles;甘薯淀粉性质及所制粉丝品质的研究
2.Study on preparation and structure of phosphate monoesters ofsweet potato starch;甘薯淀粉磷酸单酯的制备及其微观结构的研究
3.Synthesis ofsweet potato starch grafted copolymer super absorbent resin and its application to seed-coating;甘薯淀粉接枝共聚高吸水树脂的合成及在种子包衣上的应用研究
5)purple sweet potato powder紫甘薯粉
1.Anthocyanin was extracted by microwave-assisted technique frompurple sweet potato powder.以紫甘薯粉为原料,在微波条件下萃取其色素,探讨了微波平均辐射功率、辐射时间、液固比、溶剂种类和浓度对紫甘薯色素萃取率的影响,并通过响应面法确定了最佳萃取工艺参数为微波辐射功率700W(温度70℃),辐射时间6。
6)sweet potato vermicelli甘薯粉丝
1.Study on the process control of wetsweet potato vermicelli;湿方便甘薯粉丝加工工艺研究
延伸阅读
甘薯全粉甘薯具有丰富的营养价值，用途广泛，在我国种植面积较大，但是鲜甘薯含水量较高，长时间贮藏保鲜困难较大，且贮藏过程中养分消耗较大，病害损失严重。因此为了延长甘薯供应时间，必须将其干制。实验中着力于开发一种甘薯全粉，使其贮藏方便，并延长贮藏时间，这种甘薯全粉可用来做馒头、花卷、面包、糕点、馅料等的配料。（一）操作程序原料：选择三种果肉颜色的甘薯：紫色果肉、橙色果肉、黄色果肉（二）工艺流程将3种原料甘薯清洗→去皮→切丝片丁→护色→干燥→粉碎（测水分）→包装①清洗：一定清洗干净，关系到产品的最终质量。②去皮：用竹刀将甘薯的外皮去净，尤其是甘薯表皮凹陷部分。③切片或丝：将去皮后的甘薯用蔬菜切片机切成一定规格的薯片或薯丁。④护色：用食盐配制成0.5%的溶液，将切好的甘薯薯片或薯丁泡在其中数分钟。⑤干燥：用烘干设备干燥，以保证产品的卫生，并注意温度，一般在45～50℃之间，干燥时间可根据薯片、薯丝的大小确定，使最终水分在6%以下。⑥粉碎、包装：将干燥后的甘薯，用锤片式粉碎机粉碎，使甘薯粉的细度在80目左右。（三）结果与分析三种干燥后的甘薯粉在色泽上以紫色和橙色的甘薯粉为优，黄色甘薯色泽较暗。因此选择紫色和橙色的甘薯品种为原料。上述方法制作的甘薯粉可用来作为食品原料制作多种食品。如甘薯饼、甘薯糕、甘薯花卷、甘薯面包等，制作方法蒸、煮、油炸均可。
