蜡质玉米粉,Waxy corn flour
1)Waxy corn flour蜡质玉米粉
1.Physicochemical properties of waxy corn flour and glutinous rice flour were studied in this work.本文分析了干法制粉与湿法制粉获得的蜡质玉米粉与糯米粉的性质差异。
2.Rheological properties of waxy corn flour were studied in this work,and the rheological model was described.研究了蜡质玉米粉糊的流变特性,建立了相应的流变模型,确立了本构方程。
3.Rheological properties of waxy corn flour and effects of different flour milling ways on them were studied,and rheological models were established.本实验对蜡质玉米粉糊的流变特性进行研究,建立相应的流变模型,并研究制粉方法对流变特性的影响。
英文短句/例句
1.Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways不同制粉方法对蜡质玉米粉糊的流变特性影响的研究
2.Studies on the property of Octenyl Succinic Anhydride modified waxy corn starch蜡质玉米辛烯基琥珀酸淀粉酯理化性质的研究
3.Synthesis of High Viscosity Dodecenyl Succinic Anhydride Waxy Corn Starch高黏度蜡质玉米十二烯基琥珀酸酯淀粉的合成
4.Effects of Dynamic High-pressure Microfluidization on Granular Structure of Waxy Maize Starch动态超高压微射流对蜡质玉米淀粉颗粒结构的影响
5.Preparation of waxy corn composite modified starch and its application in yoghurt蜡质玉米复合变性淀粉的制备及在酸奶中的应用
6.The Application of Waxy Corn Composite Modified Made of Different Cross-linking Agent Starch to Yogurt不同交联剂制备的蜡质玉米复合变性淀粉在酸奶中的应用研究
7.Study on semi-dry preparation and emulsifying property of waxy maize starch stearates半干法制备硬脂酸蜡质玉米淀粉酯工艺及其乳化性研究
8.Food companies value the clear cohesive pastes produced from waxy maize starch.食品厂用含蜡玉米淀粉生产透明粘性糊料。
9.Influence of High Oil Maize Xenia on Grain Quality of Normal Maize;高油玉米花粉直感对普通玉米籽粒品质的影响
10.Preparation, Properties and Application of Stearate Starch;硬脂酸玉米淀粉酯的制备、性质及应用
11.Studies on the Preparation and Properties of Corn Starch Toothpick;玉米淀粉牙签的制备及其性质的研究
12.Analysis on Kernel Characteristic and Starch Granule Shape of Pop Corn爆裂玉米籽粒品质及淀粉粒形态分析
13.Preparation and properties of biodegradable plastics prepared by using corn gluten meal玉米黄粉可降解性塑料的制备和性质
14.Effect of High Oil Corn Pollinator on Kernel Quality of Common Corn and Their Physiological and Biochemical Basis;高油玉米花粉对普通玉米籽粒品质的影响及其生理生化基础
15.Changes of Dry Matter Accumulation and Photosynthetic Characteristics of Normal Corn after Pollinated by High-oil Corn普通玉米授高油玉米花粉后干物质积累及光合特性的变化
16.Molecular Evidence for Domestication Selection in the Waxy Site of Chinese Waxy Maize;中国糯玉米蜡质基因位点受到人工选择的分子证据
17.Effects of dynamic high pressure microfluidization on physico-chemical properties of waxy rice starch动态超高压微射流对蜡质大米淀粉理化性质的影响
18.Studies on the Enzymatic Wet Milling Process of Corn Starch and It"s Physical and Chemical Properties;玉米淀粉的酶法湿磨工艺及其理化性质研究
相关短句/例句
waxy maize starch蜡质玉米淀粉
1.The gelatination properties ofwaxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
2.The physiochemical properties, including granule appearance, microstructure of polarized light, gelatinization, transparency, retrogradation, freeze-thaw stability, rheology ofwaxy maize starch and so forth were studied systematically.利用Brabender的粘度仪、扫描电子显微镜及Broorfield旋转粘度计等现代仪器研究了蜡质玉米淀粉的理化性质 ,包括颗粒形貌、偏光显微结构、糊化特性、糊的透明度、糊的凝沉性、糊的冻融稳定性以及糊的流变性等性质。
3.The change of properties ofwaxy maize starch paste was studied after ultrasonic.研究了超声波处理前后蜡质玉米淀粉的流变性质变化。
3)waxy corn starch蜡质玉米淀粉
1.The properties of mono-starch phosphate made from potato starch,waxy corn starch,tapioca starch,and wheat starch were studied.本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能 ,着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响 ,结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。
2.Firstly, hydroxypropylwaxy corn starch(HPWCDS) was obtained fromwaxy corn starch by microwave radiation.本论文主要研究了以蜡质玉米淀粉为原料,采用微波法制备羟丙基乙酰化二淀粉己二酸酯的工艺,并研究了其基本性质、结构及其在食品中的应用。
3.Dodecenly succinic anhydride(DDSA)waxy corn starches with paste top viscosity and degree of sub-stitution(DS) were prepared by the base catalyzed reaction with starch granular in aqueous slurry.在碱性条件下,蜡质玉米淀粉与十二烯基琥珀酸酐(DDSA)反应可制得较高黏度、适宜取代度(DS)的酯化淀粉。
4)waxy corn蜡质玉米
1.Studies on the properties of the homegrownwaxy corn starch paste;国产蜡质玉米淀粉糊性质的研究
2.Preparation ofwaxy corn composite modified starch and its application in yoghurt蜡质玉米复合变性淀粉的制备及在酸奶中的应用
3.The properties ofwaxy corn starch were investigated, comparing with corn starch and potato starch.本文研究了蜡质玉米淀粉的品质特性,结果表明蜡质玉米淀粉糊液的粘性比马铃薯淀粉低,但明显高于普通玉米淀粉,蜡质玉米淀粉糊化后不易老化,其糊液抗凝沉、透光度都优于普通玉米淀粉和马铃薯淀粉。
5)waxy corn composite modified starch蜡质玉米复合变性淀粉
1.The result showed that adding thewaxy corn composite modified starch can improve the quality and the stability of the yogurt,and the application effects of No.结果表明,蜡质玉米复合变性淀粉的添加可改善酸奶的品质,提高储存稳定性能,且编号D和编号Ⅲ变性淀粉效果最好,最适添加量为0。
6)waxy maize starch stearates硬脂酸蜡质玉米淀粉酯
1.Study on semi-dry preparation and emulsifying property ofwaxy maize starch stearates半干法制备硬脂酸蜡质玉米淀粉酯工艺及其乳化性研究
延伸阅读
玉米粉玉米粉常被用作布丁等食品的凝固剂。市面一般的现成布丁预拌材料（pudding mixes）都含有玉米粉。利用双层蒸锅（double boiler），以牛奶、砂糖、玉米粉和增香剂等配料就可轻易制作出简单的玉米粉布丁。 玉米粉也在中国菜和法国菜里被用作增稠剂。除此之外玉米粉还有多种吃法。[编辑]吃法◆甜沫☆主要材料：·小米面和玉米粉·花生米、粉条、豇豆、五香豆腐干和菠菜☆准备工作：·把小米面和玉米面调成糊；把花生米、豇豆煮熟；菠菜洗干净；五香豆腐干切成丁；粉条用水发好。☆ 制作方法：·起一口大锅，锅内放水，烧沸后放入精盐、八角等五香料。·稍煮后捞出香料，再放入五香豆腐干、菠菜和粉条，等水沸腾后，立即倒入玉米糊，一边倒一边搅拌。·再加盖煮10分钟，开锅后，加入煮熟的花生米和豇豆，再来点麻油。·可以根据个人口味，另外加入海带丝、虾皮等，吃的时候最好撒上一点胡椒粉◆磐安玉米饼☆ 制作方法：·取玉米粉若干，放在灶上隔水蒸20分钟后备用。·然后取一个锅放水，水和玉米粉的比例为1∶1，把水烧开后，一边慢慢倒入蒸好的玉米粉，一边迅速搅 拌，需要注意的是，这时候要用小火，防止锅里的东西烧糊。·之后，把锅里的面团倒在砧板上，趁热揉，一直揉到有韧劲才行。·然后取一小块，搓圆，再用手掌压平。·把平底锅烧热，将这一个个圆饼放进锅里，洒几滴水，盖上锅盖，用中火烧两分钟就可以了。饼出锅后，在饼上面放点霉干菜，或是涂点豆腐乳，味道会更加好！◆甜食☆ 制作方法：·取100克玉米粉，再加10克淀粉、白糖、芝麻、蜂蜜和山核桃粉，一起用开水搅拌，把面团搓成一个个圆饼形，放进油锅炸就可以了。◆另外，由于超女的流行，李宇春的歌迷被命名为"玉米"。而由于"玉米"的扩大，又涌现出一批拥护"玉米"的人们，这些人就被称为"玉米粉"！
