澱粉蒸煮 的英文怎麼說

中文拼音 [diànfěnzhēngzhǔ]
澱粉蒸煮 英文
starch cook
  • 粉 : Ⅰ名詞1 （粉末） powder 2 （用澱粉製成的粉條或粉絲） noodles or vermicelli made from bean potato o...
  • 蒸 : Ⅰ動詞1. （蒸發） evaporate2. （利用水蒸氣的熱力使食物熟或熱） steam Ⅱ名詞[中醫] （將藥物隔水蒸熟） steaming
  • 煮 : 動詞（把食物等放在有水的鍋里燒） boil; cook; stew
  • 澱粉 : [生物化學] starch; amylum; farina; amylon; maizena
  • 蒸煮 : cook; digest; boil down; stewing蒸煮處理 （木材） cooking; 蒸煮罐 cooker; 蒸煮鍋 digester; pulp m...
  1. The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period, and comparatively low alcohol yield by microzyme fermentation and low heat

    生澱粉的物理性質，決定了免蒸煮麥曲黃酒釀造前酵水解偏緩，酵母菌發酵產酒精和熱量偏低的發酵特徵。
  2. However, the processing quality and food quality of hybrid rice is not good due to high amylose content and hardness, low gel viscosity and bad mouthfeel etc. these problems were improved through regular breeding methods but it was only slightly. the main aim of this study was to modify rice starch quality by molecular biology methods

    然而，在雜交稻中許多品種存在品質不優的問題，尤其是直鏈澱粉含量太高，其蒸煮品質上表現為粘性小，硬度大，口感不好等問題，採用常規育種的方法雖然取得了一些進展，但進程太慢，效果不理想。
  3. At the same time i also did many primary experments on separator and these polymer membrane can be used in as soft packaging li - ion battery ’ s separator. used polyvinylidene fluoride ( pvdf ) as the basic material, added cotton fibre and starch in, cooked with 100 in boiling water afer 3 hours, the starch inflate, and then acquire porous polymer membrane. in the process of coating polyester film, copper foil and aluminum boil were used to as carrier,

    選用的基體材料為pvdf ，同時向其中添加棉纖維和澱粉，最後利用100沸水對隔膜進行3小時蒸煮處理使澱粉溶脹，從而達到造孔的目的。在塗布工藝的篩選中，通過對麥臘片、銅箔、鋁箔進行篩選，最後選定以銅箔為載體來進行塗布處理。當以銅箔為載體時，可以使隔膜正反兩面物理性質達到基本一致。
  4. The research results indicate that the resistant starch of extruded rice adjunct was 0. 27 % and 6. 17 % less than that of tradition cooking method and raw grain rice respectively

    研究結果表明，擠壓蒸煮大米啤酒輔料比傳統工藝中抗性澱粉含量減少約0 . 27 % ，比原料中抗性澱粉含量減少6 . 17 % 。
  5. To explore why the ratio of collectable wort extract is higher than that of non - extruded, the influences of all parameters of rice extrusion system ( barrel temperature, material moisture, screw speed ) on resistant starch content of extuded rice were studied by using second - order quadratic orthogonal rotating combination design method

    摘要為探索擠壓蒸煮大米啤酒輔料麥汁浸出物收得率高於傳統不擠壓蒸煮啤酒輔料收得率的原因，用二次正交旋轉組合試驗法設計安排試驗，研究了大米擠壓蒸煮系統諸參數（套筒溫度、物料含水量、螺桿轉速）對大米抗性澱粉含量的影響規律。
  6. The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large

    結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
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